This loaf takes advantage of flour and water's amazing ability to form an elastic dough when left alone overnight. I bake 3 or 4 loaves of this bread a week for my family always by quickly mixing them together after dinner then baking them first thing in the morning. I’m proud to bake with Red Fife flour grown on Prince Edward Island!
1 loaf of true goodness
heritage Red Fife flour or any whole wheat
multigrain mix or any oatmeal
heaping teaspoon yeast