I Originally Tasted this Remarkable Bread from the hands of bread-master James MacGuire of Montreal. James developed this bread as an authentic rendition of the type of bread typically eaten by the early European settlers of Canada (Pointe à Callière was the site of Montreal’s original settlement, on the banks of the St. Lawrence River). I offer it here with very slight modification. The dough is soft, and is meant to be. The baked loaves are large, somewhat flat in appearance, with large interior air holes, a chewy crumb, and an excellent keeping quality (I find the flavor to be most irresistible about 3 days after the bake). I use a high-extraction wheat flour with an ash content of about .92 percent. Some of the bran and germ have been removed before milling, and in the bag the flour looks like a light whole wheat. (Extraction is a term that denotes the degree of milling. If all the bran and germ are removed, about 75 percent of the wheat berry remains, and when it is ground into white flour, that flour is considered 75 percent extraction.) If high-extraction flour is unavailable, the flour proportions in this formula can be changed: Use a blend of 60 to 90 percent complete whole-wheat flour (that is, 100 percent extraction), depending upon the comparative lightness desired in the bread, and for the remaining portion use white bread flour.