Four-grain Bread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 375 degree f.
• 2 spread oats and barley in a shallow baking pan.
• 3 bake about 10 minutes or until light brown, stirring occasionally.
• 4 cool.
• 5 transfer oats and barley to a blender or food processor.
• 6 cover; blend until ground.
• 7 set aside.
• 8 in a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
• 9 add warm water, sugar, oil, and salt.
• 10 beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• 11 beat on high speed for 3 minutes.
• 12 using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
• 13 turn out dough onto a lightly floured surface.
• 14 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.
• 15 place in a lightly greased bowl; turn once to grease the surface.
• 16 cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
• 17 punch down dough.
• 18 turn out onto a lightly floured surface. cover; let rest for 10 minutes.
• 19 coat an 8x4x2-inch loaf pan with cooking spray; set aside.
• 20 shape dough into a loaf.
• 21 place in prepared loaf pan.
• 22 cover; let rise in a warm place until nearly double (about 30 minutes).
• 23 preheat oven to 375 degree f.
• 24 bake 40 minutes or until top is golden and bread sounds hollow when tapped.
• 25 remove from baking pan.
• 26 cool on a wire rack.