2 packages active dry yeast
1/2 cup warm water (105 to 115°)
3-1/2 cups all-purpose flour
2 cups lukewarm milk (scalded then cooled)
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick-cooking oats
1 to 1-1/2 cups all-purpose flour
Cornmeal
Dissolve yeast in warm water in large mixer bowl. Add 3-1/2 cups all-purpose flour, the milk, sugar, salt and baking soda. Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes. Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
Grease 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches; sprinkle with cornmeal. Divide batter evenly between pans. Round tops of loaves by patting with floured hand; sprinkle with cornmeal. Cover; let rise in warm place until batter is about 1 inch below top of pan, about 30 minutes.
Heat oven to 400 degrees; Bake until loaves are light brown, about 25 minutes. Remove from pans immediately; cool on wire rack.
2 loaves (18 slices each).
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