BBD #20

The theme for this month BBD #20, is on multigrains.  I enjoy using different grains in my breads and was happy to remake the following recipe.  The bread is dense yet moist. We enjoy the flavor from the molasses.  I got this recipe from a neighbor when we lived up in Manhattan, KS. Both of us were moving about the same time and gave each other a parting gift.  Mine was a little booklet of recipes from Kansas. Me being a California girl was very excited to receive something from Kansas.    Our host for the BBD is from blog: http://tangerineskitchen.blogspot.com

Thanks Rachel for hosting!  BBD,  a monthly event founded by Zorra is an event for passionate and to-be bread bakers, I enjoy this group of people and have found many wonderful bread recipes.

War Bread (Multigrain Bread)

 

Combine in a large bowl:

1 cup rolled oats             

1 cup corn meal

1 cup whole wheat flour

Add stirring till smooth:  3 cups boiling water cool till 105˚.

                          

Next add:

1/3 cup molasses                                                      

1 tablespoon shortening or oil

1 1/2 teaspoons salt

 

Sprinkle one package dry yeast on batter and blend. Gradually add 4 ½ to 6 cups all-purpose flour until soft dough is formed.

 

Knead 10 minutes. Allow to rise in greased bowl, covered, until doubled. Punch down. Knead 30 seconds, and allow dough to rest while greasing baking sheets. Divide and form into 2 round loaves. Cover and let rise on baking sheets, score with a sharp knife just before baking.

 

Bake at 350˚, for 45-60 minutes, check to make sure they are baked all the way through. Remove from oven and brush tops with melted butter.                                                                                            From: Kansas Wheat Commission