This recipe adapts a traditional bread made with oatmeal and cornmeal mush. Whole wheat flour and molasses add to the wonderful textures and rich taste.
This is a dense bread that is best when eaten within a day or two.
Substituting eggs for the extra gluten and some of the oil makes the loaf fluffier. For this recipe I set the crust to “light”.
| Loaf Size | 1 Pound | 1 ½ Pound | 2 Pound | 1 ½ Pound |
|---|---|---|---|---|
| Heat to near boiling: | ||||
| Skim Milk | ⅞ cup | 1 ¼ cup | 2 cup | ¾ cup |
| Stir in: | ||||
| Rolled Quick Oatmeal | 3 Tbsp | 4 Tbsp | ⅓ cup | 4 Tbsp |
| Cornmeal | 1 Tbsp | 2 Tbsp | 3 Tbsp | 2 Tbsp |
| Olive Oil | 2 Tbsp | 2 Tbsp | 3 Tbsp | 1 Tbsp |
| Molasses | 2 Tbsp | 2 Tbsp | 3 Tbsp | 2 Tbsp |
| Salt | 1 tsp | ½ Tbsp | 2 tsp | ½ Tbsp |
| Eggs | 0 | 0 | 0 | 3 Large |
| Pour liquid into bread machine then add: | ||||
| Whole Wheat Flour | 1 ⅓ cup | 2 cup | 2 ½ cup | 2 cup |
| Bread Flour | ⅔ cup | 1 cup | 1 ½ cup | 1 cup |
| Gluten | 2 Tbsp | 3 Tbsp | 4 Tbsp | 0 |
| Active Dry Yeast | 1 tsp | ½ Tbsp | 2 tsp | ½ Tbsp |
| Set bread machine for Whole Wheat and start. | ||||