Preparation:
Makes three 8-inch loaves
In a large bowl pour the boiling water over corn meal, wheat-soy grits, and rolled oats, and set aside to cool.
In a small bowl dissolve the yeast in the warm water.
Stir white and whole wheat flour into wheat-soy grits mixture and stir in the yeast; add bran flakes, yogurt, milk, sugar, oil, and salt, and continue stirring until thoroughly blended, and the dough is stiff.
Turn dough out on a floured surface and let rest while you clean the bowl and grease it with peanut oil. Knead the dough, adding more white flour as necessary, for 10 minutes. When the dough is smooth, form it into a ball and put it in the greased bowl; turn it so it becomes coated all over. Cover with plastic wrap and let rise until double in bulk - about 2 hours.
Punch the dough down, and divide in thirds. Form into 3 loaves, and put them in 3 oiled 8-inch loaf pans. Let loaves rise, covered by a towel, for 1 hour, until doubled. Bake in preheated 375 F oven 50 minutes. Turn out onto rack to cool.
* If you can't find wheat-soy grits, use instead a combination of cracked wheat and grits or additional cornmea |
