Directions:
- Preheat oven to 375 degree F.
- Spread oats and barley in a shallow baking pan.
- Bake about 10 minutes or until light brown, stirring occasionally.
- Cool.
- Transfer oats and barley to a blender or food processor.
- Cover; blend until ground.
- Set aside.
- In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
- Add warm water, sugar, oil, and salt.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
- Turn out dough onto a lightly floured surface.
- Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
- Place in a lightly greased bowl; turn once to grease the surface.
- Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
- Punch down dough.
- Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
- Coat an 8x4x2-inch loaf pan with cooking spray; set aside.
- Shape dough into a loaf.
- Place in prepared loaf pan.
- Cover; let rise in a warm place until nearly double (about 30 minutes).
- Preheat oven to 375 degree F.
- Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
- Remove from baking pan.
- Cool on a wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.9 Kcal (1243 kJ) | ||
| Calories from fat | 53.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Sodium | 489.47mg | 20% | |
| Potassium | 97.77mg | 2% | |
| Total Carbs | 53.89g | 18% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 7.53g | 15% | |
| Iron | 3mg | 17% | |
| Calcium | 16.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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