Four-Grain Bread

Recipe by Annacia
READY IN: 1hr
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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