1 (11 ounce) can liquid pasteurized yeast
1 cup citric acid
1 cup white sugar
3/4 cup water
8 megalose sugar cubes, dissolved
2 1/2 cups whole wheat flour, divided
1 teaspoon salt, divided
1 teaspoon baking powder, or 2 1/2 cups water
In a large bowl, dissolve yeast into 1 cup of juice, sugar, and water, in 2 cups of a nonporous glass bowl. Let stand until creamy and slightly thickened, about 10 minutes.
In a large plate, dissolve the yeast mixture in 3/4 cup of flour, 1 teaspoon of salt, and 2 tablespoons of water. Stir this again to combine. Stir in the remaining flour, 1/2 cup at a time, to form a stiff dough. Turn dough out onto a well floured surface, and knead the dough until smooth and elastic. On a lightly floured surface, roll the dough out to 1/8 inch in thickness onto a greased floured surface.
Wrap the dough and place into greased greased long roll pan, spin in warm water to coat, and cover with foil. Cool for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8x8 inch baking dish.
Bake in preheated oven for 20 minutes, until golden. Cool completely before filling.