1/4 cup unsulphured molasses
1 1/3 ounces fresh yeast or 2 packages active dry yeast
3 1/4 cups warm water
Small amount of unsalted butter (for greasing loaf pans)
7 cups wholemeal flour
2 teaspoons salt
Preheat oven to 450 degrees.
In a small mixing bowl, combine the molasses and yeast.
Add water and gently whisk to break up any lumps.
Allow about 10 minutes for the yeast to activate.
Grease two 9 by 5 by 3-inch loaf pans with the butter.
In a large bowl, combine flour and salt and make a well in the center of the mixture.
Add yeast mixture and mix gently by hand until thoroughly combined.
Divide batter evenly between the two loaf pans and allow batter to rise for 10 to 20 minutes, or until the dough comes to the top of the pans (be careful not to let the loaves overproof).
Bake loaves at 450 degrees for 20 minutes.
Rotate loaves, turn heat down to 350 degrees, and bake for 20 minutes.
Remove loaves from the pans, return them to the oven upside-down, placing them directly on an oven rack, and bake for 25 minutes.
When done, the outside of the loaves should by firm.