3 c. warm water
1/2 c. cooking oil
1 egg
2 envelope dry yeast
1/3 c. sugar
1 tbsp. salt
1/3 c. each corn meal, quick oats, and All Bran (these can be varied by using crushed graham crackers, grapenuts or dark flour).
8 c. flour

Place water, oil and egg in a large mixing bowl and stir with a fork until egg is mixed. Sprinkle 3 cups of white flour over liquid in bowl and do not stir. Scatter dry yeast over flour. Mix and beat with a spoon. Add rest of ingredients. Mix with hands if necessary. Place in greased kettle, cover and let rise at least to double bulk. Divide into four portions. Knead on floured board. Shape and place in 4 greased loaf tins. Let rise until slightly above tops of pans.

Bake 30 minutes in 375°F oven. Brush tops with butter. Cool on racks completely before placing in plastic bag.

This dough may also be made into rolls.