Directions: Sprinkle 1 pkg dry yeast on 1/4 c luke warm water in a small bowl. Let stand 5 minutes and stir until dissolved. Pour 1 C boiling water over 1 Tblsp butter, 2 tsp salt, & 1 tblsp sugar in a large bowl. Add 3/4 C cold water, stir and let cool until lukewarm. Stir in yeast. Gradually beat in enough flour to form a stiff dough (6 c more or less). Turn out on a floured board and knead until smooth and satiny, adding more flour if necessary. Dump in a large greased bowl, oil the top, cover with a towel and let rise until double in bulk. Beat down and shape into two oblong loaves about 14" long. Place on a greased baking sheet and let rise until double. Beat 1 egg white frothy and brush the tops of the loaves. With a razor make 3 slashed across tops. Bake at 425 deg for 30 minutes. Reduce heat to 350 deg and bake 20 minutes more until well browned. Break bread away from pans to cool.

Directions: Pour water into a large stainless steel bowl. If fresh water is scarce you can substitute for the f. water and salt with 2/3 cup salt water and 1 1/3 cups fresh water. Water should be between 90 -100°F (32 - 38°C), or comfortable on a bare wrist. Stir in salt, add yeast and stir until it dissolves. Add sugar and then flour. Stir the flour in with a wooden spoon until the mix is too stiff to handle, then coat your hands with olive oil or vegetable oil to prevent the dough from caking on them and start working the last cups of flour in with your hands. There is no exact measurement on the flour because humidity affects the amount you'll use. Keep adding flour until the dough feels smooth and consistent and doesn't stick to a clean finger when you press it firmly. Form dough into a ball in the middle of the bowl. Cover the bowl with a towel and put it in a warm, dry place to rise. The engine room after it has been running or warm place on the stove works well. You need a temperature between 80 - 100°F (27°C - 38°C) at this stage. If you are in a cool climate, turn the oven on for three minutes. Turn it off and then let the dough rise in the oven. At 30 minutes, check the dough. If it hasn't started growing, it is in too cool a place. If it's starting to get a crust, it's too warm. At 40-45 minutes, the dough should double in volume. When it has doubled in size, punch it down by hitting it with your fist four or five times and then put in bread pans greased with margarine or butter and let it rise again for another 40-45 minutes. Place bread pans in a cool oven. Turn the heat on to 350°F (180°C) and bake until the loaves are golden brown, or about 30-35 minutes. Turn the bread pans at least once during the process to assure an even brown color. Rap with a knuckle and if it sounds hollow it is done. Let bread cool in pans for 5-6 minutes, then remove it from the pan and rest it on its side or set the loaf on a cake rack so the steam escapes from the bottom. Wait at least 15 minutes to cut the loaves.

Directions: Add yeast to warm water (115 degrees F) and about 1 tsp of sugar and let sit for 5 minutes. Proof your yeast to make sure it is ok. Is so, it will bubble up.

Mix dry ingredients less about 1 cup flour, keep aside for kneading. Add yeast & water that was mixed, add oil. Knead dough until smooth. Add rest of flour while kneading to get a good bread dough consistency. Add more flour if needed
Lightly coat a bowl with oil and place kneaded dough in it and roll around so dough is coated with the oil..
Cover and place in a warm area and let rise to double size, about 40-60 minutes. Press gas out, and lightly knead dough to remove gas, cut in half and knead/roll it into 2 loafs. Place each loaf into greased bread pans. Cover and let rise again in a warm place til pan is filled. 45-60 min.
Bake at 325 degrees for about 25 minutes. Loaf should sound hollow when tapped and be lightly brown on top.

Note: You also can keep this as one large loaf and bake it as one.

Directions: In a large bowl dissolve the yeast in 2 Tbsps of the water. Set aside for about 5 minutes or until bubbly. Mix in honey, oil, salt and remaining 1 1/4 cups water. Add flaxseed meal, whole wheat, teff and quinoa flours. Add 1 cup of the white flour. Stir in enough of the remaining 3/4 cup white flour to make a soft dough. Turn out the dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Coat a 9"x5" loaf pan with cooking spray. Shape the dough into a loaf and place in the pan Cover and let rise in a warm place until doubled in bulk, about an hour. Bake at 350 for about 35-40 minutes, or until the loaf is browned on top and sounds hollow when tapped. Remove from oven and let cool.