• 2 c. warm stock (potato water best)
• 1/3 c. molasses
• 3 T. barley malt (optional)
• 1 heaping T. yeast
• 1 1/2 c. gluten flour
• 1 1/2 c. whole wheat flour
• 2 1/2c. rye flour
• 3 T. canola oil
• 4 t. salt
• 1/4 c. non-instant powdered milk
• 6 T. soy grits
• 3 T. caraway seeds

Instructions:

1. Mix warm stock with sweetener. Sprinkle yeast on top, and let sit.
2. Add gluten & ww flours. Beat 100 strokes.
3. Set bowl in a warm spot & let sponge 1/2 hour (until it rises about an inch or so, but before it bubbles in on itself.)
4. Gently fold in salt, oil, milk, grits, seeds & rye flour. If you need to add more flour to make dough kneadable, add more ww flour.
5. Turn onto lightly floured board & knead about 10-15 minutes.
6. When dough is smooth & elastic (pokes back when you poke it), form two balls and place on oiled & corn-mealed (not floured) baking sheet, cover with a towel & let rise until about double in bulk (about an hour).
7. Bake at 375º for 1/2 hour. (Loaves should sound hollow when tapped with knuckles.)

This bread is VERY high in protein - about 4 grams per slice.