3 1/2 c. warm stock or water
2 tbsp. baking yeast
1 c. sour dough starter
1 1/3 c. rolled oats
2 tsp. salt
2-3 tbsp. oil
1/3 c. molasses
1 c. cornmeal
1 c. rye flour
1 c. wheat germ
1 c. soy flour
3/4 c. milk (powder or 1 c. instant)
5 c. whole wheat flour

1. Dissolve yeast in warm stock (or water). Add the starter, oats, salt, oil and molasses. Let stand 5 to 10 minutes until oats are softened.

2. Stir the grains together and gradually add to the liquid. You'll need more whole wheat flour if the dough is sticky, just remember to add 2 tablespoons milk powder (or 3 of the instant powder) for each extra cup of whole wheat flour.

3. Knead until smooth and elastic, let rise until double. Shape into loaves, place in oiled pans and let rise again.

4. Bake at 350 degrees for 35 minutes.