1/4 c. cooked rice, about 3 tbsp. uncooked
1/3 c. millet, 2 tbsp. uncooked
1/3 c. cooked barley, 2 tbsp. uncooked
1 1/2 tbsp. yeast
2 c. warm water
3 c. whole wheat bread flour
1 1/2 tbsp. molasses
1 tbsp. honey
1/3 c. rolled oats
1 1/2 tbsp. safflower oil
1 tsp. salt
2 tbsp. vinegar
1/2 c. rye flour
1/4 c. cornmeal
3 c. hard whole wheat flour

The rice, millet and barley can be cooked together in the same kettle. Use about 1 to 1 1/2 parts water to 1 part grain; cook until water is absorbed. Cool to room temperature.

Make a sponge by dissolving yeast in warm water; add 3 cups hard whole wheat flour, 1 1/2 tablespoons molasses, honey and rolled oats; mix and let rest to make soft sponge. Add 1 1/2 tablespoons safflower oil, salt, vinegar, rye flour, cornmeal and 3 cups hard whole wheat flour. Knead until elastic, about 100 times. Add cooked grains, kneading until fully mixed. Place in oiled bowl; cover with damp cloth and let rise to double in bulk.

Punch down and form into 2 loaves; place in oiled bread pans and let rise to double. Bake at 350 degrees for 45 minutes or until done.

Note: Cooking the grains before adding them to the bread dough makes a more moist loaf of bread than when grains are added uncooked.