Cornmeal Wheat Bread
|Stock||5 Cup (80 tbs) (Warm Stock)|
|Baking yeast||2 Tablespoon|
|Oil||2⁄3 Cup (10.67 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||3 Cup (48 tbs)|
|Soy flour||1 Cup (16 tbs)|
|Milk powder||3⁄4 Cup (12 tbs) (1 Cup Instant)|
|Soy grits||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||12 Cup (192 tbs)|
Dissolve the yeast in the warm stock. Add the remaining ingredients in the order given, using as much whole wheat flour as necessary to make a dough suitable for kneading.
Knead the dough until smooth and elastic-about 15 minutes. If the dough is too bulky to knead comfortably, divide it into 2 pieces and knead each piece separately.
Let the dough rise in a warm place until double, punch it down, shape into 4 loaves, place in oiled pans, and let rise again.
Bake the loaves at 350°F for about 45 minutes.