In a large mixer bowl, combine 1-1/2 cups unbleached white flour and 2 cups graham flour, yeast and salt; mix well.

In a saucepan heat water, molasses and oil until very warm (120 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in buckwheat flour, rye and soy flours, cornmeal, rolled oats and remaining graham flour and enough remaining unbleached white flour to make a firm dough. Knead on a floured surface, 5-8 minutes.
Place in an oiled bowl; turn once to coat. Cover and let rise in warm place until doubled, about 1 hour.

Punch down dough; divide into 2 equal parts. On lightly floured surface, shape each half into a round loaf. Place on greased cookie sheet. Cover and let rise in warm place until double, about 30 minutes. With a very sharp knife, make cross slash across top of each loaf.
Preheat oven to 375 degrees and bake for 35-40 minutes until bread sounds hollow when tapped. If tops darken too quickly, cover loosely with foil the last 5-10 minutes of baking.

Remove from cookie sheet and brush with butter; allow to cool.

Makes 2 round loaves (15 slices each).