Multigrain Baking Mix

This is from the local paper. Wanted to post to save it for later.

• Ready In: 10 mins
• Serves: 24
• Yields: 12 cups

Ingredients

• 2  cups pecans, toasted and finely diced
• 4  cups unbleached white flour
• 1 1⁄2 cups whole wheat flour
• 2  cups cornmeal (pref. stone-ground rather than degerminated)
• 1⁄2 cup buckwheat flour
• 1⁄2 cup wheat germ
• 1 1⁄2 cups dry buttermilk
• 1⁄2 cup  soy flour
• 4  tablespoons baking powder
• 2  tablespoons baking soda
• 2  tablespoons sea salt
• 1 1⁄4 cups canola oil (or some other mild tasting vegetable oil)

Directions

1. In a 4-quart mixing bowl, combine all ingredients except the canola oil.
2. Stir oil into dry ingredients and mix well.
3. Store in large air-tight container or several smaller ones in fridge or freezer.