Fast and Easy Chewy Bread

Makes the most wonderful toast - cut it pretty thin, it has nooks and crannies for the butter and jam.........and has healthy ingredients in a new form for kids that might not be used to whole wheat bread yet :)
Faster and easier than regular yeast bread, freezes beautifully, easy to half but why would you? Based on a recipe from Betty Crocker.

7 cups all purpose flour (could gradually replace part/all with whole wheat, I'm going to start doing that)
1/4 cup sugar or honey
1 1/2 tsp salt
1/2 tsp baking soda
2 Tbsp yeast
4 cups warmed milk ( microwave till quite warm to touch - can use canned evaporated milk in food storage to rotate - use one equal parts milk and (hot) water to "un-evaporate") Would probably work fine with just water, or with powdered milk added to dry ingredients.
1 cup hot water (from hot water tap)
1 cup whole wheat flour
1 cup wheat germ (store in fridge after opening)
1 cup quick oats
(can also replace 1 cup of regular flour with soy flour, white bean flour, or any other type you might have, to add variety to nutrients)
up to 1 1/2 cups more flour

Mix 7 cups flour with sugar, salt, baking soda and yeast in large mixing bowl. Add warm milk and water and beat on low to moisten, then three minutes at medium speed, scraping occasionally. Stir in whole wheat, germ, oats, and enough flour to make a stiff batter.

Grease or spray 4 loaf pans (4 1/2 x 8 1/2 kind, not the huge ones) and sprinkle with cornmeal. Divide batter between them and sprinkle with cornmeal. Let rise in warm place about 20 minutes or until at top of pan.

Bake at 400 degrees about 25 minutes (gets fairly dark brown on top) and cool on wire rack.