High Protein Leftovers Bread

• 2 cups whole wheat flour
• 12 cup rye flour (or whole wheat flour if rye not available)
• 12 cup soy flour
• 2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use)
• 18 cup oil
• 1 teaspoon salt
• vegetable stock
• cornmeal, coarse

1. Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
2. Combine flours, vegetables/grains, and salt.
3. Add oil and mix completely.
4. If batter is too sticky, add a little flour; if too dry, add a little stock.
5. Knead until the dough has reached a very even consistency and is slightly springy to the touch.
6. Place dough in bread pan and shape to fit.
7. Using a knife, make a 1/4 inch deep slit in the top surface of the dough.
8. Moisten the dough surface with water.
9. Cover pan and let rise in a warm spot for about 12 hours.
10. Bake at 350F for 1 hour.

whole wheat flour, rye flour, soy flour, vegetables, oil, salt, vegetable stock, cornmeal

Taken from www.food.com/recipe/high-protein-leftovers-bread-159280 (may not work)