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2 tablespoons honey, plus ¼ cup honey or part molasses

1 teaspoon salt (optional)

¼ cup oil

¼ cup wheat germ

1 cup soy grits

10 cups whole wheat flour

Warm oatmeal in a low oven. In a large bowl, dissolve yeast in warm water and 2 tablespoons honey. Let stand in a warm place until foamy, about 10 minutes. Add remaining ¼ cup honey, salt, and oil and stir in warm oatmeal. Let stand a few minutes. Preheat oven to 275°F.

Add wheat germ, grits, and 9 cups flour and knead well, using remaining flour as needed, until elastic. Divide dough between 2 large loaf pans or 3 small ones. Bake for 15 minutes, then increase oven temperature to 350°F and bake for 45 minutes to 1 hour more.

Complementary protein: wheat + soy

Quick and Easy Pumpernickel

1 large loaf

A delightful pumpernickel—rich, smooth taste and good cutting quality.

1 cake, package, or tablespoon yeast

¼ cup warm water

1½ cups warm Seasoned Stock

¼ cup molasses

2 tablespoons oil

1 teaspoon salt (optional) 2½ cups rye flour

1/3 cup powdered milk

2 eggs

2 tablespoons caraway seeds

1/3 cup soy grits

2 tablespoons brewer’s yeast (optional)

2½ cups whole wheat flour (plus extra for kneading)

Combine yeast, warm water, warm stock, molasses, oil, salt, and rye flour and beat about 3 minutes, preferably with an electric beater. One at a time, beating after each addition, add the powdered milk, eggs, seeds, soy grits, and brewer’s yeast. Add the wheat flour a little at a time, mixing it in with your hands. Let stand 10 minutes.

Knead the dough about 5 minutes. You will need to use extra flour during kneading, as the dough is very sticky. Shape into 1 long or 2 small loaves and brush with oil. Put loaf pan in a large pot or roaster and pour about 1 inch of boiling water into the pot. Cover tightly and set on top of a radiator, in the sun, or in any warm place. Let rise 30 minutes, or a little longer if you think it has some more rising to do. Remove pan from water and bake in a 200°F oven for 10 minutes, then for 30 minutes in a 350°F oven.

Complementary protein: rye + milk + wheat + soy

Wheat-Soy-Sesame Bread

2 loaves

This bread is excellent. Many people have told me it is their favorite yeast bread.

2 packages or 3 tablespoons dry baking yeast

2 cups warm Seasoned Stock or water

¼ cup oil

¼ cup honey

1 teaspoon salt (optional)

¾ cup ground sesame seeds

½ cup soy flour

2 tablespoons soy grits

4 to 5 cups whole wheat flour (enough to make a stiff dough)

In a large bowl, dissolve yeast in warm stock and add remaining ingredients. Turn out on a floured board and knead until smooth and elastic. Put dough in a large oiled bowl and set in a warm place to rise until doubled in volume, about 1½ hours. Punch down and knead a few minutes, adding flour as needed. Shape into 2 loaves and put in oiled pans. Let rise again until nearly doubled, about 1 hour, and bake in a preheated 350°F oven for about 30 minutes.

Complementary protein: wheat + soy + sesame

Triti-Casserole Bread

1 loaf of 12 wedges

Triticale flour (tritiflour) is from a hybrid plant, a cross of rye and wheat. It has more protein than the best wheat and is reported to have a better amino acid balance, too. This recipe, adapted slightly, comes from the Triticale Foods Corporation, Suite 101 Park Place, Lubbock, Texas 79408. The loaf is low but rich and goes beautifully with any spread.

1 package dry yeast

2 tablespoons sugar

¼ cup lukewarm water

1 tablespoon margarine

1 tablespoon minced onion

1 cup cottage cheese

2 tablespoons dillseed or caraway seeds, or 1 tablespoon dillweed

1 teaspoon salt (optional)

¼ teaspoon baking soda

1 egg

1¼ cups tritiflour (or use wheat or rye)

½ to 1 cup whole wheat flour (enough to make a stiff dough)

Softened margarine

In a large bowl, dissolve the yeast and sugar in water and let sit until foamy. Heat margarine in a small saucepan and gently cook the onion, cottage cheese, and seeds until the onion softens, then add to yeast. Add salt, soda, egg, tritiflour, and whole wheat flour. Mix well, cover, and let rise until doubled.