Combine the first three ingredients. Combine liquids and add to dry mix. Mix until creamy. Cover and set in warm place for 15 minutes. Stir in wheat flour gradually until too thick to stir. Turn dough onto floured surface and knead in more flour until dough is only slightly sticky. Knead 5 minutes. Place in oiled bowl and let rise in warm place until doubled in size. SHape into two loaves. Place in oiled bread pans and let rise until volume increases by half. Bake at 350 F. for 45 minutes or until nicely browned. Let cool slightly. Remove from pans and let cool on rack.
Source: Arrowhead Mills "Multi Blend Flour Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias