This recipe requires you to separately knead the wheat, the rhy and olive oil. This will maximize the gluten’s capacity to rise. The recipe will produce either a huge loaf or 2 small loaves.

2 c grain (Rhy) 2 c wheat (Red variety) 1 ts yeast sugar (your measuring discretion) water (warm, your measuring discretion)

Use a grain grinder. Grind the rhy grain until it turns into rhy flour. Grind the red wheat after to produce flour.

Put some warm water in a bowl. Pour in some sugar before mixing the yeast. Allow the yeast to rise.

Combine the yeast mixture with red wheat when it turns sponge-like. Add a little more water. Knead the mixture for a minute or so.

Place the dough in a pan (must be deep). You can then add the rhy flour before kneading again. Repeat the procedure of kneading and adding water. Continue doing this until the dough becomes wet.

You can then add excess virgin oil, and salt to the dough. Knead the dough again. Make sure your other hand is inside the pan.

Use bread pans for the dough (oiled). Place dough inside the pan. Allow it to rise in a warm area. Bake this for an hour. The oven temperature should be 375F.