FOUR-GRAIN BREAD

Steps:

• 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.