Directions:
- In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
- Pour in the boiling water, stirring constantly, till the mixture is smooth.
- Set aside to cool to 120-130 degrees.
- Sprinkle the yeast on the batter and blend.
- Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
- The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
- Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
- Sprinkle on flour to control stickiness if necessary.
- Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
- Sprinkle on more flour if the dough sticks to the work surface or your fingers.
- Place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
- Cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
- Punch down the dough and knead for 30 seconds to press out bubbles.
- Divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
- Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
- Preheat oven to 350 20 minutes before baking.
- Bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
- If the loaves brown too quickly, cover with brown sack paper or foil.
- Midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
- Remove bread from oven and turn out of pans. place on metal rack to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4926.64 Kcal (20627 kJ) | ||
| Calories from fat | 470.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.23g | 80% | |
|---|---|---|---|
| Sodium | 8590.84mg | 358% | |
| Potassium | 4159.59mg | 89% | |
| Total Carbs | 994.56g | 332% | |
| Sugars | 144.34g | 577% | |
| Dietary Fiber | 48.09g | 192% | |
| Protein | 115.2g | 230% | |
| Iron | 33.9mg | 188% | |
| Calcium | 558.5mg | 56% | |
| Amount Per 100 g | |||
| Calories | 238.64 Kcal (999 kJ) | ||
| Calories from fat | 22.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 80% | |
|---|---|---|---|
| Sodium | 416.13mg | 358% | |
| Potassium | 201.49mg | 89% | |
| Total Carbs | 48.18g | 332% | |
| Sugars | 6.99g | 577% | |
| Dietary Fiber | 2.33g | 192% | |
| Protein | 5.58g | 230% | |
| Iron | 1.6mg | 188% | |
| Calcium | 27.1mg | 56% | |
* 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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