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
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˚.
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