Recipes

6 cup warm water
1/4 cup corn starch
1/2 cup honey
1/4 cup molasses
2 T. yeast
2 cups all purpose flour
5 cups whole wheat flour
7 cup whole wheat flour
1 cup bran
4 cup quick oats
1/4 T. salt
Blend together well and set aside.
1/4 lb. margarine
1/4 lb. butter, melted together (or 1/2 lb. either)
2-3/4 cup whole wheat flour

Combine in large bowl; water, cornstarch, yeast, honey, molasses and flour. To make a sponge let sit warm place 1 hour.
Mix into the sponge well and add the flour mix (whole wheat flour, bran, oats and salt). And knead using the extra flour  – 2-3/4 cup adding 1/2 cup at a time until the bread dough is tacky. Knead dough 20 to 30 minutes. Bread dough should not stick to bread board. Put into 12-quart pan or bowl, cover and let rise in a warm place.
In 50 to 60 minutes – punch down, let rise 40 to 50 minutes a second time. Turn out on bread board, punch down and cover with a towel. Let stand 20 minutes. Cut into 1/4 and form into loaves and placed into oiled bread pans. Fill 2/3 full, let rise covered for 25 to 30 minutes. Bake at 350° for 1 hour. Remove from pans and put on cake rack. Cover and let cool. This makes about 5 loaves of piepers bread. You may form the dough into 2-inch rolls and let rise 30 minutes and bake the same.