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There's more waiting than work involved with this bread.
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Grits add in a cracked wheat-like quality and the whole wheat is a nice addition, too.
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For a change of pace, next time shape dough into rolls or possibly bread sticks, just decrease baking time a bit to allow for smaller shapes.
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1.
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In a mixing bowl, stir together the flours, grits, gluten, yeast, sugar, and salt to distribute proportionately.
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2.
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Make a well in the center of dry ingredients, pour in soy lowfat milk, and stir together quickly to mix.
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Knead slightly with back of spoon, just sufficient to combine well and to moisten all of the dry ingredients.
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Cover bowl with plastic wrap, then a towel, and let rise in a hot place for 1 hour.
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Stir down, cover again, and let rise again, till double.
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This may take another hour or possibly more, depending on temperature in your kitchen.
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Do not rush it.
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This one is a slow riser, but worth it.
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3.
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Spray or possibly oil baking sheets or possibly line with parchment.
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After second rise, divide dough into halves, then quarters.
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Shape each quarter into either a long, slender baguette, 4 large rolls, or possibly 8 thin sticks.
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Place on prepared sheets, brush tops with a pastry brush dipped in hot water, and slash top, if you like.
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Cover with a towel and set in a hot place to rise for about an hour.
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4.
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Preheat oven to 400 degrees.
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Bake for 15 to 20 min, watching carefully to prevent over browning.
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Remove to a rack to cold.
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Makes 16 servings: 4 baguettes, 16 rolls, or possibly 32 breadsticks .
