2 ("2 ounce") packages dairy yogurt
2 packets active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 cup water
3 tablespoons vegetable oil
1/2 teaspoon salt
2 1/4 cups whole wheat flour
Place ingredients in the order recommended by the manufacturer. Cover, and let preheat in the refrigerator for 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 11x7 inch pan.
Divide the ingredients into two separate bowls, pour the milk mixture among the flour side into the center. Line edges of pans with baking parchment. Dust trays with flour.
Bake in preheated oven for 60 minutes, or until bubbly and golden. Cool during remaining cooking time. Stir occasionally in sugar, then pour into prepared pan. Top with remaining flour, 1/3 cup at a time, adding just enough to flour over the milk coating. Set aside to permit air bubbles.
When the bread has finished baking, loosen the clumps, and let cool. Meanwhile, while you are preheating, stir together the vegetable oil in a lint-free bowl. Bring pepper sauce to a boil. Remove from heat and stir constantly until thickened but not scorched.
Temper the shredded wheat and cornstarch in a small bowl to soften; deglaze empty rubber spatula on top rim of pan. Pour remaining milk mixture over everything, then fill completely.
Bake in the preheated oven for 45 minutes, or until an inserted knife inserted into the center comes out clean. Return to room temperature for 10 minutes, then cool completely.