Prep 20 mins
Cook 40 mins
The fiber-rich four include oats, barley, whole wheat, and cornmeal. Times do not include rising time.
- 1⁄3 cup quick-cooking rolled oats
- 1⁄3 cup quick-cooking barley
- 1 3⁄4-2 1⁄4 cups bread flour
- 1⁄2 cup whole wheat flour
- 1 (8 g) package active dry yeast
- 1 1⁄4 cups warm water (120 degree F to 130 degree F)
- 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
- 2 tablespoons cooking oil
- 1 1⁄4 teaspoons salt
- 1⁄3 cup cornmeal
- nonstick cooking spray
- 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.
- 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.
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.
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.
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