Four-Grain Bread

"The fiber-rich four include oats, barley, whole wheat, and cornmeal. Times do not include rising time."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by Lavender Lynn photo by Lavender Lynn
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
1hr
Ingredients:
11
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 375 degree F.
  • Spread oats and barley in a shallow baking pan.
  • Bake about 10 minutes or until light brown, stirring occasionally.
  • Cool.
  • Transfer oats and barley to a blender or food processor.
  • Cover; blend until ground.
  • Set aside.
  • In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
  • Add warm water, sugar, oil, and salt.
  • Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
  • Beat on high speed for 3 minutes.
  • Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
  • Turn out dough onto a lightly floured surface.
  • Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
  • Place in a lightly greased bowl; turn once to grease the surface.
  • Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
  • Punch down dough.
  • Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
  • Coat an 8x4x2-inch loaf pan with cooking spray; set aside.
  • Shape dough into a loaf.
  • Place in prepared loaf pan.
  • Cover; let rise in a warm place until nearly double (about 30 minutes).
  • Preheat oven to 375 degree F.
  • Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
  • Remove from baking pan.
  • Cool on a wire rack.

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Reviews

  1. I loved the texture of this bread, but I really think it needs a longer rising time because of the ground oats & cornmeal. I took the previous reviewer's advice and used all unbleached white high grade flour (as opposed to adding wheat flour), this still has a high bran & ash content so it was fine. I think next time I might make a soaker with the cornmeal & a bit of the water, leave this overnight and then mix it through when making the bread the next day, just so the corn is hydrated. Thanks for posting this recipe, made for ZWT4.
     
  2. This is an excellent bread and easy to make. I used the dough cycle on my bread machine and then baked in the oven. I was rewarded with wonderful, tasty bread. Even better it was multi grain and had a low sugar option. I am now a big fan of your bread recipes Annacia & will be watching for them in the future. Made for ZWT4.
     
  3. Nutty, wholesome flavor; I knew I'd like the bread when handling the dough. Toasted oats and barley are the unique twist in this healthful, whole grain bread. I used King Arthur's White Whole Wheat flour in place of both regular and whole wheat flour in this batch, and it worked well. Mine rose nicely. As it was browning faster than I would like, I turned down the heat to 300 for the last twelve minutes. Great bread, Annacia! Made for ZWT 4
     
  4. A wonderful, if time consuming bread to make.....the flavours were just lovely! I cheated a bit - mainly as we were busy - by proving the dough in my mum's bread maker......and then took over for the shaping and proving by hand. We ALL loved the toasted oats and barley - that is WELL worth doing, do not skip this step! I don't use splenda, so light brown sugar was used, and only 1 tablespoon instead of two tablespoons. In place of cornmeal, we used polenta - NOT the instant type. The loaf cut well and the flavours were deep and intense - the texture was quite dense, I may cut back just a LITTLE bit on the whole wheat flour next time for a slightly lighter loaf. Annacia - we all loved this with English cheese and salad for a light supper tonight. I also cut back on the salt, as I suffer from hyper-tension (to 1 teaspoon) with NO ill effects. This is a very interesting combination of exciting flavours and makes excellent sandwich bread - I suspect it will toast very well.....we will find out in the morning! Made for ZWT4 - thanks for another wonderful recipe. FT:-)
     
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