Once the dough is formed, you can put it in a plastic bag and refrigerate it until you want to use it. It should be kneaded every day to remove carbon dioxide and incorporate oxygen. To begin kneading, put dough in microwave and zap it for 20 seconds on high. This will warm it up for the kneading process.

You can also freeze the dough and bring it out and knead it and bake it.


  • 1 ¼ cups water (warm)
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 ½ teaspoons dry yeast
  • cup old fashioned oatmeal
  • cup sunflower seeds , roasted and salted)
  • cup cornmeal (fine)
  • cup rye meal
  • ½ teaspoon baking powder
  • 1 ¼ cups whole wheat flour
  • 1 teaspoon salt
  • unbleached white flou


Mix water, honey, molasses, yeast, oatmeal, sunflower seeds, cornmeal, rye meal, baking powder, and whole wheat flour and let sit for 20 minutes. Add salt and flour (1/2 cup at a time) to form a firm dough. Let sit 10 minutes. Knead 10 minutes. Sit 10 minutes. Knead 10 minutes. Put in a bread pan to rise in a warm place until double in bulk.

Bake a 375° until brown on all sides and sounds hollow when tapped.