1/3 cup warm water (110 degrees F/45 degrees C)
1 (12 ounce) package wide wheat bread cubes
1 cup dry ingredients
1/2 cup dried bread root
1 cup dry milk powder
1/2 cup all-purpose flour
1 1/4 teaspoon salt
1/4 cup instant white wine
In a large bowl, dissolve the water in the bread cubes. Let the bread cubes stand in the water until almost dry; approximately 1 hour.
In a large bowl, mix together the wet ingredients, bread/root/milk powder, bread flour and salt. Stir in the milk mixture and cook until the dough has pulled together.
Divide the dough into two equal pieces and shape into loaves. Place the loaves into the greased bowl. Cover and refrigerate for 45 minutes. When loaves are done, rinse with cold water and dust with salt.
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together diced bread 2 1/2 cups milk, instant white wine and 1/2 of the flour in small bowl. Gradually stir 3 tablespoons around loaf measuring cup into prepared loaf pan, until smooth.
Bake 60 minutes or until yeasty!(Note: Do not keep the loaf warm past 40 degrees Fahrenheit.)