1-1/2 tsp Dry yeast
1-3/4 c Warm water
1-1/2 Tbls Molasses (sugar)
1 t Salt
2 Tbls Skim milk powder
1 Tbls Liquid oil
2 Tbls Soy flour
2 Tbls Millet meal
2 T Corn meal (yellow)
2 Tbls Brown rice flour
4 Tbls Oatmeal
2 Tbls Wheat germ
2 Tbls Wheat bran
4-4½ (3-3½) c Whole wheat flour
Grease one large bread pan (9x5x2-3/4”).
Pour the water into a large mixing bowl and sprinkle the yeast over it. Allow the yeast to dissolve, about 5 minutes. Add the sugar, salt, milk powder, oil, the grains, and about a coup of flour. Stir well. Continue stirring and adding a little flour at a time until the dough becomes stiff and pulls away from the side of the bowl.
Turn the dough out on a floured board and knead for 5-7 minutes or until the dough is smooth and elastic (when it blisters).
Grease the bowl, roll the dough into a ball and roll it around the bowl to grease all the sides. Cover the bowl with a towel rung out in warm water. Put it in a warm place to double in bulk (when finger marks stay, maybe 1.5 to 2 hours).
Punch down, knead briefly, let rise again—about half the time as the first rising. (Grease, cover with damp towel like the first time). Briefly knead again, spank the baby,
Shape the dough and place it in the bread pan. Cover it with a clean dish cloth and allow it to rise in a warm spot until about double in bulk.
Bread will be brown, pull away from sides of pan, and sound hollow when rapped on the bottom with your knuckles.
(one large loaf)