Where do I buy fresh yeast?

Oatmeal and Whole Wheat Bread (six loaves)

INGREDIENTS
1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
1/2 cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
1/4 cup water
1/4 cup melted shortening
1/4 cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

DIRECTIONS
In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

Whole Wheat Bread (5 loaves)

Ingredients
3 cups coarse-ground bulgar wheat
5 1/2 cups whole-wheat flour
5 tsp yeast
6 1/4 cups water
1/2 cup honey
1/3 cup canola oil
3 tbsp ground flaxseed, or walnuts, or pumpkin seeds, or sunflower seeds.
5 tsp salt
About 7 to 8 cups white bread flour

First, mix the coarse-ground wheat, whole-wheat flour, yeast and water in a large bowl. Cover and let rise for six hours. Then, stir in the rest of the ingredients, except for the white bread flour. Add the white flour, 1 cup at a time, stirring with a heavy wooden spoon until the dough becomes too thick to stir. Now, knead the dough, adding the remainder of the white flour.

Next, cover the dough with a towel and let it rise until it doubles—about 1-1/2 hours.

Sprinkle a little white flour on the countertop, then punch down the dough and form five equal loaves. Place one dough loaf on each end of a cookie sheet, and three dough loaves lengthwise in the middle.

Make three cuts in the top of each loaf. Let the loaves rise in a warm place until a dimple made with your finger won’t bounce back.

Last, bake at 375 degrees for about 40 minutes. After baking, place each loaf on a rack and let cool for six hours or more.

Swedish-Style Limpa Bread (Rye)
One of my favorite breads. Fun to make and tastes wonderful, especially when toasted.

SWEDISH-STYLE LIMPA BREAD

1 cup of warm water
1/2 cup orange juice concentrate (undiluted)
2 packages of active dry yeast
1/4 cup of light or medium molasses
1/4 cup of white granulated sugar
1 tablespoon of salt
Finely grated rind of 2 oranges
2 teaspoons caraway seeds
2 tablespoons soft butter
2 & 1/2 cups of rye flour, sifted
2 & 1/2 cups of all-purpose white flour, sifted

Place warm water in a large warm mixing bowl. Sprinkle yeast over water, wait until dissolved. Mix in the molasses, sugar, salt and orange rind.

Add soft butter, orange juice concentrate, caraway seeds and rye flour; mix well. Stir in the all-purpose white flour.

Turn dough onto a floured surface; knead dough until it is smooth and elastic. If dough is too sticky, work in a little more all-purpose white flour (about 2 tablespoons.) The dough may optionally be kneaded with a power mixer and a dough hook.

FIRST RISING: Grease a large bowl and place the dough in it. Cover with a clean dry towel or plastic wrap. Let dough rise in a warm, draft-free place until it is double in bulk, about 1 & 1/2 hours.

SECOND RISING: Punch the dough down and let it rise again until it is double in bulk, about 1 hour.

THIRD RISING: Flour your hands. Punch the dough down again. Divide dough in half. Shape dough into two oblong loaves. Place the two loaves on one or two greased baking sheets. Cover loaves with a warm, damp towel. Let dough rise again until it has doubled in bulk, about 1 hour.

Uncover and bake them in a 375' oven for 35 minutes or until the loaves are a rich brown. Remove the loaves from the oven, brush them with additional melted butter. Cool before slicing.

This recipe makes two loaves that will keep well wrapped in a refrigerator or freezer protective wrap. This bread is a lovely moist, dense, easy to slice bread, delicately flavored with orange, that makes wonderful sandwiches or toast.

Optional: Add 1/2 cup dried cranberries or golden raisins. (I do this for the holidays)

These are two really good books with great recipes and advice:

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhar - many traditional European recipes.

You might find something for your husband in this one. There are a number of white bread type recipes: