Ingredients for Four Grain Bread
- Quick Cooking Rolled Oats
- Quick Cooking Barley
- 2 1/2 - 3 cups bread flour
- 1 1/2 cups whole wheat flour
- Active Dry Yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons sugar
- Cooking Oil
- 1 1/2 teaspoons salt
- 1/2 cup cornmeal
- Nonstick Cooking Spray
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How to Make Four Grain Bread
- Preheat oven to 350°F (175°C). Spread 1 cup rolled oats and 1/2 cup pearled barley on a shallow baking pan.
- Bake for 10-12 minutes, or until lightly browned, stirring occasionally. Cool completely.
- Transfer the toasted oats and barley to a blender or food processor. Cover and blend until finely ground. Set aside.
- In a large bowl, combine 1 cup bread flour, 1 1/2 cups whole wheat flour, and 2 1/4 teaspoons yeast.
- Add 1 1/4 cups warm water, 2 tablespoons sugar, 2 tablespoons oil, and 1 1/2 teaspoons salt.
- Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in the ground oat and barley mixture, and 1/2 cup cornmeal. Gradually add the remaining bread flour (2 1/2 -3 cups), mixing until a moderately stiff dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes).
- Shape the dough into a ball, place it in a lightly greased bowl, turn once to grease the surface, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Punch down the dough and turn it out onto a lightly floured surface. Cover and let rest for 10 minutes.
- Grease an 8x4x2-inch loaf pan with cooking spray. Shape the dough into a loaf, place it in the prepared pan, cover, and let rise in a warm place until nearly doubled (about 30-45 minutes).
- Preheat oven to 375°F (190°C).
- Bake for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove from the pan and cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
122 g
Sugar
108g
Fat
24g
Carbs
111g
