7 to 10 c. unbleached flour (bread flour)
1 c. whole wheat flour
1 c. cracked wheat
1 c. rye flour
1/2 c. brown sugar
4 tbsp. shortening (liquid or cube)
2 tsp. milk powder
2 tsp. salt
2 tbsp. cornmeal
2 tbsp. barley malt (optional)
6 c. water (warm)
2 pkgs. yeast

Dissolve yeast in water for five minutes. In the remaining water, dissolve sugar and salt. Add remaining ingredients in the water and mix together. Add unbleached flour until the dough is no longer sticky to hands. Knead the dough until smooth and elastic. Return the dough to floured bowl, cover with a cloth and let rise approximately 1 hour. Shape pieces of dough into loaves, placing same into greased pans. Bake at 400 degrees until brown.

(This bread is given to guests and visitors at St. Matthew Church, Sunday mornings as a token of welcome and friendship.)