This dough is great for bread, rolls or pizza dough. Makes 3 loaves of bread or 2 loaves and 1 large pizza crust. You can store dough in fridge until ready to make pizza. Remove from fridge approx 1 hr before using.

• 1 cup warm water
• 1 Tbsp. yeast
• 2 cup boiling water
• 1/4 cup red river cereal or any other grains you like
• 1/4 cup oats
• 1/2 cup shortening
• 2 tsp salt
• 6-7 cups flour whole wheat or white or a combination of both

Bloom yeast in 1 cup of warm water. In mixing bowl soak grains and oats in 2 cups boiling water, add shortening and salt. Once yeast is ready and grain /oat mixture has cooled, start mixing in flour. If using mixer with a dough hook add 5 cups of flour to start and mix till incorporated. Continue to add flour as needed to get the dough to the point of clearing the sides of bowl (pulling away from the sides of bowl). Add more flour as needed. Continue to knead until dough has a smooth look and is stretchy when you pull on it. Once you have enough flour mixed in it should take about 5 minutes to get to this point. If mixing by hand add 3 cups of flour to start, mix to incorporate and continue to add flour and knead, starting in bowl and moving to counter top dusted with flour and knead for 5 – 10 minutes adding more flour as needed.

Place dough in greased bowl and let rise till double. Approx. 1-2 hours. Punch down and divide into 3 equal portions. At this point you can form how ever you like. If making into loaves of bread place in pans and let rise until doubled in size. If using for pizza dough spread on pan and add toppings, or store in plastic bag in fridge until ready to use.

For bread bake at 400° F for 25 – 35 min.