Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4oz pkg active dry yeast

1 1/4 cups warm water (110* to115*)

1/3 cup whole wheat flour

1/3 cup quick-cooking oats

1/3 cup wheat germ

1 tablespoon sugar

3/4 teaspoon salt

2 cups all-purpose flour

1/4 cup cornmeal

Instructions: In a mixing bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ,sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down (do not knead). Shape into a loaf. Coat a 9-x5-x3-in. loaf pan with non-stick cooking spray and sprinkle with half of the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. Bake at 400* for 30 minutes or until golden brown. Remove from pan and cool on a wire rack. Yield: 1 load (16 slices).

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One slice equals 93 calories, 110 mg sodium, 0 cholesterol, 19 gm carbohydrate, 3 gm protein, 1 gm fat. DIABETIC EXCHANGE: 1 starch.

Serves: 1

Food Exchanges: