Instructions: Theres more waiting than work involved with this bread. Grits add a cracked wheat-like quality and the whole wheat is a nice addition, too. For a change of pace, next time shape dough into rolls or bread sticks, just decrease baking time a bit to allow for smaller shapes.

1. In a mixing bowl, stir together the flours, grits, gluten, yeast, sugar, and salt to distribute evenly.

2. Make a well in the center of dry ingredients, pour in soy milk, and stir together quickly to mix. Knead slightly with back of spoon, just enough to combine well and to moisten all of the dry ingredients. Cover bowl with plastic wrap, then a towel, and let rise in a warm place for 1 hour. Stir down, cover again, and let rise again, until double. This may take another hour or more, depending on temperature in your kitchen. Dont rush it. This one is a slow riser, but worth it.

3. Spray or oil baking sheets or line with parchment. After second rise, divide dough into halves, then quarters. Shape each quarter into either a long, slender baguette, 4 large rolls, or 8 thin sticks. Place on prepared sheets, brush tops with a pastry brush dipped in warm water, and slash top, if desired. Cover with a towel and set in a warm place to rise for about an hour.

4. Preheat oven to 400 degrees. Bake for 15 to 20 minutes, watching carefully to prevent over browning. Remove to a rack to cool.

Makes 16 servings: 4 baguettes, 16 rolls, or 32 breadsticks .

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