Page A-24—NEWS-CHRONICLE, Thousand Oaks, Calif., Wednesday, June 14,1972 Men answer challenge with flour, bowls and ingenuity (Continued from Page A-18) baking bread." According to his wife, Ruth, Siefert's bread is so good "that we buy maybe two loaves of bread from the store a year - and we don't really like it very well since his is better." Siefert obtains his wheat from Utah. "It's a new strain of hard wheat, called 'Bridger wheat,' " he says, "and it is 14.4 percent protein - which gives superior texture to the bread." His new flour mill grinds some six to eight pounds of flour at a time, he says, adding that "I ground so much wheat in the old mill that it just wore out." When Siefert isn't working at the Seabees Center in Port Hueneme or baking, he devotes his 'spare time to gardening and photography. He, his wife and two daughters, Kay and Terrie, are also deeply involved in church work. WHEAT BREAD FROM CHARLES K. SIEFERET In a very large mixing bowl, combine 4 1/2 cups of water, 4 cup of salad oil, 3/4 cup of unsulphured molasses, 2 Tablespoons of salt, and 9 cups of unsifted whole wheat flour (preferably stone ground). Let the mixture soak for at least 3 hours, or overnight. Then add 3 Tablespoons of dry yeast, and 1/2 teaspoon of sugar to 1/2 cup of warm water and allow to sit until the mixture is foamy - or about 5 to 10 minutes. Pour this yeast mixture into the batter and add 4 large eggs, well beaten. Using a wooden spoon, stir in 5 cups of white flour, unsifted, and then turn the dough onto a floured surface and knead 6 to 8 minutes, sprinkling the dough with 4 cup of white flour. At this point the dough should be smooth and satiny. Form it in a ball and place in a well oiled bowl. Cover with waxed paper and a clean towel, and set in a warm place and allow to rise until double in size - about 45 minutes at room temperature. Punch the dough down to eliminate air bubbles, and let rise a second time until the dough has doubled in size again. Punch it down again and turn out onto a floured surface and divide into 4 equal portions. Form each portion into a loaf and place in a well greased loaf tin. Lightly oil the top of the dough. Cover with waxed paper and towel again and allow to almost double in size. Then slide into a 325 degree oven and bake for 1 hour. Remove the bread from the pans and allow to cool on wire racks.