Ding Watson's Combat Bread
contributed by Karen Weingeist
2 cups warm water
2-3 Tbsp. honey
2 pkg. yeast
2-3 cups whole wheat flour
2 tsp. salt
2 Tbsp. soya flour
¼ cup sunflower seeds
¼ cup sesame seed
¼ cup rye flour
¼ cup corn meal
¼ cup millet
¼ cup cracked oats
¼ cup soy, oat or rye flakes
Add honey and yeast to warm water. Let sit. When foamy add whole wheat flour and beat well (about 100 strokes). Add salt and soya. then add all the rest of the ingredients. Butter 4 small pans, sprinkle with corn meal. bake 35-40 minutes in 400 degree oven, longer if in pans.
This is quite a flexible recipe. I often add a few Tbsp. of gluten flour when I am first beating the whole wheat flour. Two cups of flour are often enough. It is more like a batter than a bread dough when you put it in the pans. I usually also add flax seeds, often ground flax seeds.