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Four-Grain Bread Recipe

My family usually gobbles up these loaves before I have a chance to get them in the freezer. But I'm pleased they like this original recipe of mine.
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min. + cooling YIELD:32 servings

Ingredients

  • 1 cup quick-cooking oats
  • 2 cups boiling water
  • 2 tablespoons butter, softened
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1/2 cup cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup honey
  • 2 teaspoons salt
  • 5 to 6 cups all-purpose flour
  • Additional butter, melted

Directions

  • 1. In a large bowl, pour boiling water over oats. Add butter. Let stand until mixture cools to 110°-115°, stirring occasionally.
  • 2. In a small bowl, dissolve yeast in warm water. Add to oat mixture. Add the cornmeal, whole wheat flour, honey, salt and 3 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
  • 3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 4. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  • 5. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves (16 slices each).

Nutritional Facts

1 serving (1 slice) equals 118 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 156 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.