1/3 cup stone ground whole wheat flour
1/3 cup stone ground corn meal
1/3 cup whole wheat flour
1/3 cup rye flour
1/3 cup old fashioned oats
1/2 cup wheat germ
1/2 cup soy flour
4 1/2 to 5 cups unbleached bread flour
2 cups boiling water
1/2 cup lukewarm water
1 tsp. sugar
4 to 6 tbsp. honey
6 tbsp. butter
1 1/2 pkg. yeast

One hour before mixing bread, mix cornmeal, rye flour, oats, whole wheat flour and wheat germ in a large boil. Pour over boiling water; let sit for 60 minutes.

Dissolve yeast in 1/2 cup lukewarm water with 1 tsp. sugar. Set aside to proof (foam) for 10 minutes.

Add remaining ingredients (except bread flour) to mixture in large bowl; stir in dissolved yeast mixture. Add flour, 1 cup at a time, stirring until well mixed.

Knead dough on a floured work surface, adding as little flour as possible, to make a soft dough. Knead until smooth and elastic, about 10 minutes.

Form a ball with the dough and place in a clean, greased bowl, turning dough once to coat on all sides. Cover and let rise in a warm, draft-free place until doubled in size (1 to 2 hours or more).

Punch down and divide into two loaves.

Place in two greased loaf pans and let rise, again, until double in size.

Bake at 325°F for about 1 hour or until loaf sounds hollow when tapped on the bottom (bread should be about 190°F when temperature is taken with an instant-read thermometer.)

Remove bread from pans and cool on a wire rack.

Brush loaves with melted butter while loaves are still warm.

These loaves freeze well.