2 lb (approximately 10 cups) stone-ground whole-wheat flour
1 tsp instant active yeast
1 ½ tbsp salt

900 ml warm water
1 apple (optional)
1/2 cup raisins or 1 tbsp raw brown sugar, honey, or molasses

Mix the dry ingredients. In a separate bowl, blend the wet ingredients. Combing the dry and liquid ingredients.

Divide into two parts and knead on a floured surface until dough can be stretched without breaking. Place into large bowl, cover, and let rise in a warm place until the dough has doubled in size.

Shape into two loaves, place in lightly greased bread pans, and let rise. Bake at 430°F for ten minutes, 400°F for the next half hour, then 350°F for the last half hour.