Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          whole wheat flour
   1 1/2  cups          yellow cornmeal
   1      package       dry yeast -- (2 1/4 tsp)
   2      cups          very warm water 120 to 130d
     3/4  cup           plain low-fat yogurt
     1/2  cup           honey
   1      cup           black beans -- drained
     1/2  cup           frozen whole-kernel corn -- thawed
     1/2  cup           red onion -- chopped
     1/4  cup           fresh cilantro -- chopped
     1/4  cup           garlic -- chopped
     1/4  cup           oil packed sun dried tomato -- drained and chopped
   1      tablespoon    chili powder
   3      tablespoons   Anaheim chile; seeded -- diced
   3      tablespoons   margarine -- melted
   1      tablespoon    jalapeno pepper; seeded -- minced
   1      teaspoon      salt
   1      teaspoon      cumin -- ground
     1/2  teaspoon      tarragon flavored vinegar
   4 1/2  cups          bread flour -- divided
                        vegetable cooking spray

Preparation:

Combine first 3 ingredients in a large bowl; stir. Add water, yogurt, and honey; stir. Let stand 30 minutes. Add beans and next 12 ingredients (bean through vinegar); stir. Stir in 4 1/2 cups bread flour to form a soft dough. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Punch dough down. Divide dough into 4 equal portions, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on large baking sheets coated with cooking spray. Make 4 (1/8-inch-deep) diagonal cuts across tops of loaves. Dust loaves with flour. Cover and let rise 45 minutes or until doubled in bulk. Bake at 375F for 25 minutes or until loaves sound hollow when tapped; let cool on wire racks.