UNLEAVENED WHEAT BREAD

1/4 cup corn oil
1 1/4 cups water
1/2 teaspoon salt
3 cups whole wheat flour or enough to make a kneadable dough
1 cup whole wheat kernels

In a large bowl stir together the corn oil, water and salt. Mix in the whole wheat flour. If the dough is to sticky to knead add just a little more flour. Knead until smooth; 5 to 10 minutes. Form in to a ball. Put it in a greased bowl. Cover loosely and let stand in a warm place for 24 hours.

In the meantime, soak the whole wheat kernels in 1 cup of water for 24 hours.

Drain the soaked kernels and chop coarsely in a blender. If you haven't a blender put the kernels through a meat grinder or even a coffee grinder.

Mix the chopped wheat in to the bread dough. Knead a little more. Form in to two loaves and set on a greased baking sheet. Let rise 20 minutes.

Bake in a 325 degree F oven for 1 1/4 to 1 1/2 hours.

Note from source: This is a very crusty chewy bread and one slice of it is as nourishing and filling as about four slices of the average light bread. The whole wheat kernels may be omitted if you do not find them easily available.

Makes 2 loaves
Source The Beany Malone Cookbook by Lenora Mattingly Weber