Multigrain Baking Mix - cooking recipe

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)

Preparation

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