Originally Posted by Ramona Byrd

You mean whole wheat? With the germ and all? I used to do this when all the family was at home, and had to put in some white flour to make it rise more. It was still rather heavy but delicious.
We had a wheat grinder and bought big cans of it from some friends from Utah. It was fresh and delicious. Sometimes I would soak it overnight, then blend it and use less liquid in it.

Turned out very, very good fresh and hot with butter. Had to make several loaves so as to have enough for dinner.