• 3 cups warm water
• 2 packages active dry yeast
• 4 tablespoons barley malt, honey or molasses
• Whole-wheat flour
• 4 tablespoons vegetable oil
• 1 tablespoon salt
• 1/2 cup buckwheat flour
• 1/2 cup soy flour
• 1/2 cup cornmeal
• 1/2 cup uncooked oatmeal (rolled oats)
• 1/2 cup rye flour
• 1/2 cup millet, cracked if desired
Combine water and yeast; mix until blended. Add sweetening of your choice and 3 cups whole-wheat flour. Beat 100 strokes or for 21/2 minutes with an electric beater.
Stir in oil, salt, buckwheat flour, soy flour, cornmeal, rolled oats, rye flour, millet and enough whole-wheat flour so that dough no longer sticks to sides of bowl.
Turn dough onto floured surface and knead 8-10 minutes or until dough is firm and elastic.
Grease bowl with vegetable oil and put in dough, turning it so that all sides are coated. Cover with towel and let rise in warm place until doubled.
Lightly oil 3 bread tins.
Punch down dough and divide into 3 parts. Knead lightly and shape into loaves. Place loaves in tins. Cover and let rise 30 minutes or until doubled.
Preheat oven to 350oF.
Bake 50 minutes and turn out immediately onto rack to cool.
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