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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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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. 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 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 |
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).
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