Rustic Yeast Bread

4 to 4 1/2 cups soy flour blend
1 cup whole white wheat flour
1/2 cup oatmeal
1/4 cup brown sugar
2 (1/4 ounce) packages fast-rising dry yeast
2 teaspoons salt
2 cup warm water (120 to 130oF.)
1/4 cup vegetable oil

Combine 2 cups soy flour blend, whole wheat flour, oatmeal, brown sugar, yeast and salt in large mixing bowl.  Add water and vegetable oil and mix to blend well.  Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until dough is smooth and elastic, about 3 to 5 minutes.  Place dough in greased bowl; turn to grease top; seal tightly and place in refrigerator overnight. 
Loosen dough from sides of bowl with spatula; turn bowl upside down; gently let dough fall onto parchment lined or greased baking sheet.  Do not shape dough. Cover and let rise in warm place about 30 minutes.  Before baking brush dough with Egg Wash (1 egg beaten with 1 tablespoon water); slash top of dough with serrated knife if desired with about ¼ inch cuts into top of dough. Bake at 375ºF for 30 to 35 minutes or until internal temperature is 190oF.  Makes one large round loaf.

Soy Flour Blend
7 cups all-purpose flour
1 cup soy flour 
Combine both flours and keep in canister to use for any recipe using all-purpose flour as an ingredient.  Makes 8 cups blended flour.