Bread

Ingredients

• 1 cup cornmeal, uncooked
• 1 cup whole-wheat cereal, uncooked
• 1 cup regular oatmeal, uncooked
• 2 tablespoons yeast
• ½ cup honey
• 2 teaspoons salt
• 2 cups whole-wheat flour
• 6 to 8 cups unbleached flour

• Nutritional Information

  • Nutritional analysis per serving (14 servings)

    403 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 86 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 11 grams protein; 346 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 loaves

Preparation

1. Heat 4 cups water to boiling. Pour boiling water over cornmeal, wheat cereal and oatmeal. Cool.
2. Add yeast to 1 cup warm water and proof. The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
3. When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it. then add honey, 1 cup water and salt. Stir well. Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions. Add unbleached flour, 1 cup at a time, mixing with spoon. When dough becomes too stiff to mix with spoon, use hands. Use only enough unbleached flour to make a soft dough, which will still be sticky.
4. Turn out on well-floured board and knead for 5 minutes. Dough will still be sticky. Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
5. Punch down dough. Turn out on lightly floured board. Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans. Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
6. Bake at 350 degrees for about 65 minutes, or until loaves test done. remove from pans and cool on wire racks. Freeze if desired.

3 hours 45 minutes