Looking to try something new this month? How about baking a delicious loaf of three-grain bread? This recipe combines the goodness of wheat and all-purpose flour, with the added nutritional benefits of unbleached flour and the wholesome goodness of uncooked old-fashioned oats.
Ingredients:
- 1 cup whole wheat flour
- ¾ cup all-purpose flour
- 1 package rapid-rise active dry yeast
- 1 cup milk
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ cup uncooked old-fashioned oats
- ¼ cup whole grain cornmeal, plus additional for dusting
Optional Ingredients:
- 1 egg, beaten with 1 tablespoon water (optional)
- 1 tablespoon old-fashioned oats for topping (optional)
Instructions:
- Preheat the oven to 375°F. Bake the finished product for 25 – 30 minutes.
- In a large bowl, combine whole wheat flour, all-purpose flour, and yeast. In a small saucepan over low heat, warm the milk, honey, olive oil, and salt. Stir this milk mixture into the flour mixture; beat with the dough hook of an electric mixer at high speed for 3 minutes. Mix in oats and cornmeal at low speed. If the dough is too wet, add additional flour by teaspoonfuls until it begins to come together.
- Beat on medium speed for 5 minutes after a ball of dough forms. Place the dough in a large oiled bowl; turn it once to coat. Cover and let the dough rise in a warm place for about 30 minutes to 1 hour.
- Place the risen dough into your bread pan and put it into the oven.
- After baking, let the bread cool on a wire rack. Optionally, you can brush the top with a beaten egg-water mixture and sprinkle old-fashioned oats for a decorative topping.
Once cooled, slice into the bread and enjoy it fresh, perhaps smothered in butter. 😊