2 c. whole wheat
1 c. buckwheat flour
1/2 c. soy flour
1 c. cornmeal
1 tsp. salt
2 tbsp. oil
1 tbsp. sesame butter
Water

Mix flours, cornmeal, salt, oil and butter in large bowl. Knead until dough is no longer sticky, adding water as necessary. Let stand at least 2 hours in warm place, preferably overnight for a lighter bread. Shape into 2 loaves. Bake at 375 degrees for 1 hour.