This is a no fuss, no knead bread. Excellent flavor and texture.
Servings: makes 2 loaves, about 16 slices eachPrep Time: about 15 minutes Cook Time: about 25 minutes
3 1/2 all purpose flour
2 Tbsp sugar
1 tsp salt
1/4 tsp baking soda
2 packages regular yeast or active dry yeast
2 cups very warm milk (120 to 130 degrees)
1/2 cup very warm water (120 to 130 degrees)
1/2 cup whole wheat flour
1/2 cup wheat germ
1/2 cup quick cooking oats
1 to 1 1/4 all purpose flour
Mix 3 1/2 cups all-purpose flour, sugar, salt, and yeast in a large bowl. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in whole wheat flour, wheat germ, oats and enough of the 1 to 1 1/4 cups all purpose flour to make a stiff batter.
Grease 2 loaf pans, 8 1/4 x 4 1/2 x 2 1/2 inches. Sprinkle with cornmeal. Divide batter evenly between pans. Round tops of loaves by patting with light floured hands. Sprinkle with cornmeal. Cover and let rise in a warm place about 30 minutes or until batter is about 1 inch below tops of pans.
Heat oven to 350. Bake about 25 minutes or until loaves are light brown. Remove from pans. Cool completely.
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