Mix dry ingredients in a bowl.
Pour the cup of boiling water over them
and blend well.
Warm the oil in a skillet and stir into
the boiling water over them and blend well.
Warm the oil in a skillet and stir into
the batter.
Separate the eggs.
Beat the whites to hold a peak, but not
dry.
Add the 2 tablespoons of boiling water to
the yolks and beat until very light.
, oil, yeast, sugar and
salt into a large mixing bowl.
Stir in the white, graham, and soy flour,
mixing well.
Add the whole wheat flour a little at a
time until ready to knead on board.
Knead well.
Place in oiled bowl, cover and set aside
to rise.
When double its size knead again and
return to bowl.
When double, remove and shape into 4
large loaves.
Fold the yolks into the batter.
Fold in beaten whites last.
Pour into a preheated, warm, oiled
skillet (have lid warm also) and cover.
Bake on stove top, medium heat, until
set, about 15 minutes.
Loosen around edges with a knife or
spatula and turn wheatless bread over.
Bake about 10 minutes uncovered to brown
top crust (now on bottom).
If you wish to oven-bake, do not cover;
bake at 350oF about 25 minutes.
Serve promptly.