3 1/2 cups of fresh ground whole wheat flour
2 cups of buttermilk (Live buttermilk from the previous post)
Mix them into a bread dough. Add more of whichever to make a pretty wet, easy to work dough.
Cover and leave on the counter. The buttermilk cultures are going to work on the flour overnight. I sometimes let this stand for a couple days, and don't even worry about anything going bad in there. Overnight won't hurt a thing! (Unless you are using store-bought buttermilk. That goes bad pretty quickly.)
3 tablespoons of bacon grease or butter, melted. (Remember how your parents used to keep their bacon grease? This was why! It's good stuff!)
1 1/2 teaspoons of salt
2 teaspoons of baking soda
Just mix 'em, shape 'em, and bake 'em for 30 minutes at 350. They have way more staying power than the average breakfast, and taste good too. They also make a great before tennis snack when combined with butter. Complex carbs=good. Fat=good