Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          boiling water
   1      cup           stone-ground corn meal
   1      cup           wheat-soy grits -- (85% bulg
                        grits*
   1      cup           rolled oats
   2      tablespoons   active dry yeast
     1/3  cup           warm water
   3 1/2  cups          white flour -- preferably
   1 1/2  cups          whole wheat flour
   1      cup           bran flakes
   1      cup           plain yogurt
   1      cup           milk
     1/3  cup           firmly packed dark brown
     1/4  cup           peanut oil
   4      teaspoons     salt
                        r wheat plus 15% soy
                        nbleached
                        ugar

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