SEVEN GRAIN BREAD:

Yield: 2 large loaves. Can be frozen.

1 envelope yeast
2 cups lukewarm water
1 tsp. sugar
1 cup oats ( not the quick cooking kind)
2 eggs, slightly beaten
1 Tbs. salt
1/4 cup honey

1 cup rye flour
1 cup whole-wheat flour
1 cup barley flour
1 cup all-purpose flour
1/2 cup rice flour
1/2 cup cornmeal
1 tsp. cinnamon
1 cup raisins

Preheat the oven to 375 degrees F.

Proof the yeast in 1/2 cup of the lukewarm water with the sugar.

Pour the rest of the lukewarm water over the oats and let stand for about 10 minutes.

Mix the yeast sponge with the oat and water mixture, add the 2 eggs, salt and honey, and stir until well blended.

Add the rye flour, whole wheat flour, barley flour, all purpose flour, rice flour, cornmeal and cinnamon. Blend well and stir in the raisins.

Turn the dough out onto a lightly floured work surface and knead until shiny.

Place the dough in a large buttered bowl, cover with a towel and let stand until doubled in bulk, which will take about 1 1/2 hours.

Knead the dough again on your work surface. Divide into 2 equal pieces, shape these into loaves, and place in 2 buttered loaf pans (9" by 5"). Cover again with a towel and let rise until doubled in size--about 1 hour.

Bake about 1 hour or until the tops are nicely brown and the loaves sound hollow when tapped with your finger.

Remove from the pans after 5 minutes, then cool wrapped in a towel.