Recipe by pattikay in L.A.
This is a nice bread from Bernard Clayton's Complete Book of Breads. He describes this as "a farmhouse loaf in New England kitchens for more than 150 years. When white flour was scarce, often in wartime, this blend of rolled oats, cornmeal and whole wheat was added to the flour to make it go farther. It makes a delicious loaf that tastes equally good in less troubled times." Prep time includes rising time.
Top Review by netedt
I have been using this as my family's "daily loaf" for 25 years. It is healthy and versatile. Good for toasting, though it takes almost twice as long to brown as most other slices. I do make other breads but this is the one I keep coming back to.
- 1 cup rolled oats
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tablespoon shortening
- 1⁄3 cup molasses
- 1 tablespoon salt
- 3 cups boiling water
- 1 (1/4 ounce) package yeast
- 5 -6 cups all-purpose flour, approximately
Directions See How It's Made
- In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
- pour in the boiling water, stirring constantly, till the mixture is smooth.
- Set aside to cool to 120-130 degrees.
- Sprinkle the yeast on the batter and blend.
- Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
- The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
- Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
- Sprinkle on flour to control stickiness if necessary.
- Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
- Sprinkle on more flour if the dough sticks to the work surface or your fingers.
- place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
- cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
- punch down the dough and knead for 30 seconds to press out bubbles.
- divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
- Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
- preheat oven to 350 20 minutes before baking.
- bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
- if the loaves brown too quickly, cover with brown sack paper or foil.
- midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
- remove bread from oven and turn out of pans. place on metal rack to cool.