1 1/2 C. whole wheat buckwheat flour
1 1/2 C. cornmeal
2 tsp. dry yeast
2 C. warm water
3/4 C. lowfat yogurt
1/2 C. honey
1 C. black beans – drained
1/2 C. frozen corn – thawed
1/2 C. red onion – chopped
1/4 C. cilantro – chopped
1/4 C. garlic – chopped
1/4 C. sun-dried tomatoes, oil-packed – halved
1 T. chili powder
3 T. Anaheim chili pepper – seeded and chopped
3 T. margarine – melted
1 T. jalapeño – seeded and chopped
1 tsp. salt
1 tsp. cumin
1/2 tsp. vinegar
4 3/4 C. all-purpose flour
vegetable cooking spray

In a very large bowl, combine whole wheat flour, cornmeal, and yeast. Stir well. Add water, yogurt, and honey. Stir and let stand for 30 minutes. Add beans and the next twelve ingredients (beans thru vinegar); stir. Stir in 4 1/2 C. of the flour to form a soft dough. Turn the dough out onto a floured board. Knead until smooth and elastic (8 minutes); add enough of remaining flour, a T. at a time, to prevent the dough from sticking to hands. Coat a large bowl with cooking spray (or two medium ones). Place dough in bowl(s), turning as to coat the top of the dough with oil. Cover and let rise in a warm, draft free place until double in bulk (45 minutes). Punch dough down. Divide dough into 4 equal portions, and shape each into a six-inch loaf. Make 4 (1/8n inch deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and lets rise until doubled in bulk (45 minutes). Bake at 375 degrees F until loaves sound hollow when tapped (25 minutes).

Yield: 24 slices
Calories: 187
Fat: 2.2g
Fiber: 2.2g