Mixed Grain Bread | makes two 8x4x2 loaves (adapted from BH&G New Cookbook)
3.5 - 4 c plain flour
2 pkgs active dry yeast, or 4.5 t
1.5 c milk
3/4 c water
1/2 c cracked wheat
1/4 c cornmeal
1/4 c packed brown sugar
3 T oil, or applesauce
2 t salt
1.5 c whole wheat flour
1/2 rolled oats, not the instant kind
Note: the original recipe called for 1/2 cup cracked wheat, but I didn't have any, so I substituted whole wheat flour for it and it worked just fine. I also decided to be rustic and mix it by hand, but you can use a stand mixer if you'd prefer to.
1. In a large bowl, combine 2 cups of the plain flour and the yeast. Set aside. In a pot, stir together milk, water, cracked wheat, cornmeal, brown sugar, oil (or applesauce), and salt. Heat on medium - low heat until warm. Add to the flour mixture and stir well.
2. Use some elbow grease and stir rapidly for 3 more minutes. Be careful, as the mixture will be thin. Add the whole wheat flour, the oats, and as much of the remaining plain flour as you can mix in.
3. Turn dough onto lightly floured surface and knead for 6-8 minutes or until moderately stiff. Shape into ball and place in a clean, lightly oiled bowl. Cover and let rise until double in size (about one hour).
4. Punch dough down. Divide in half. Cover; let rest for 10 minutes.
5. Lightly grease two 8x4x2 loaf pans. Shape each half of the dough into a loaf, and set in the prepared pans. Cover and let rise until double, about 30 minutes.