7-Grain Bread

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 rolled oats
1/2 cup rye flour
1/2 cup millet (cracked, if desired)

Combine the water and yeast to dissolve. Add the sweetener of your choice and 3
cups whole wheat flour. Beat 21/2 minutes with the mixer (or 100 strokes). Stir
in the oil, salt, and all the other flours (plus enough whole wheat flour so
that the dough does not stick to the side of pan.) Turn out on a floured
surface and knead 8-10 minutes or until firm and elastic. Let rise, covered,
until doubled in bulk. Punch down and divide into thirds. Place into lightly
greased loaf pans. Let rise for 30 minutes. Bake at 350 for 50 minutes. Cool on
a wire rack.


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