9 tsp. or 4 pkgs. yeast
2 1/2 c. hot water
6 tbsp. sugar
2 tbsp. salt
6 tbsp. shortening
2 c. hot water
1/4 c. whole grain brown rice flour
1/4 c. corn flour
1/4 c. oat flour
1/4 c. barley flour
1/4 c. med. rye flour
1/4 c. Gold Medal oat flour blend
1/2 c. oat bran
1/2 c. cracked wheat
1 c. whole wheat flour
8-9 c. Gold Medal bread flour

Oven, 425 degrees. Dissolve yeast in hot water. Pour in large bowl along with sugar, salt, and shortening. Add additional hot water. Stir in all the flours, except the bread flour. Mix until smooth. Stir in enough remaining flour to make the dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. Punch dough down, divide in fourths, form loaves, and place in greased loaf pans. Cover and let rise until double (about 1 hour) or until dough is about 1/2 inch above top of pan. Bake about 35 minutes or to desired doneness in 425 degree oven.