1 pkg. dry yeast
4 - 4 1/2 c. all-purpose flour
1 c. wheat flour
1/2 c. wheat germ or bran
1/2 c. rolled oats
1 c. milk solids
3 tbsp. sugar
2 tsp. salt
2 c. water
1/2 c. corn oil
1/2 c. cornmeal

Mix yeast in 1/2 cup warm water.

In a large bowl combine 2 cups flour, wheat flour, wheat germ, oats, milk solid, sugar and salt. Mix well. Add 1 1/2 cups warm water, yeast and oil. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand stir in remaining flour to make a firm dough. Knead 5 minutes.

Place in a greased bowl. Cover, let rise until doubled. Roll dough 1/2 inch thick. Cut into circles (tuna can size). Place on ungreased cookie sheet spread with cornmeal. Let rise until double (about 30 minutes). Bake on oiled griddle until golden brown.