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Four-Grain Bread

 Four-Grain Bread
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.
32 ServingsPrep: 20 min. + rising Bake: 40 min. + cooling


  • 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 King Arthur Premium 100% Whole Wheat Flour
  • 1/2 cup honey
  • 2 teaspoons salt
  • 5 to 6 cups King Arthur Unbleached All-Purpose Flour
  • Additional butter, melted


  • In a large bowl, pour boiling water over oats. Add butter. Let stand
  • until mixture cools to 110°-115°, stirring occasionally.
  • 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.
  • 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.

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Four-Grain Bread (continued)

Directions (continued)

  • 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.
  • 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.