|Warm water||2 Cup (32 tbs) (105-115 Â°F)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Quick cooking oats||1⁄2 Cup (8 tbs) (Uncooked)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Rye flour||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Soy flour||2 Tablespoon|
|Raw bran||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
Combine first 4 ingredients in a large mixing bowl, stirring well.
Add eggs and honey, beat at medium speed of an electric mixer until blended.
Combine oats, cornmeal, rye flour, wheat flour, wheat germ, soy flour, raw bran, and salt, stir well.
Stir into yeast mixture.
Gradually stir in enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide in half; shape each half into a loaf.
Place in two well-greased loaf pans.
Cover and let rise in a warm place (85°F), free from drafts, 40 minutes or until doubled in bulk.
Bake at 350°F for 25 minutes or until loaves sound hollow when tapped.
Remove loaves from pans, and cool on wire racks.
Slice before serve.