This is a great bread since there's only an hour between that time you're thinking, I could eat some bread, and that time when you pull the bread out of the oven.
|Bread in one hour!|
Multi-Grain Batter Bread
adapted from Betty Crocker
cornmeal for dusting
4 1/2 to 5 c. all-purpose or bread flour
2 tbsp sugar
1 tsp salt
1/4 tsp baking soda
1 1/2 tbsp yeast
2 c milk
1/2 c water
1/2 c whole wheat graham flour (or regular whole wheat flour)
1/2 c wheat germ
1/2 c regular rolled oats (or quick oats)
Grease and dust 2 cookie sheets w cornmeal. Preheat oven to 400.
Mix 3 1/2 c. all-purpose flour, sugar, salt, soda, and yeast in a bowl. On the stove, heat the milk and water until it is very warm. Do not boil! If it gets too hot, it will kill your yeast. Add the milk mixture to the dry mixture. Beat on low until everything is moistened. Beat on medium speed for about 3 minutes, stopping to scrape the bowl now and again. Stir in the wheat flour, wheat germ, oats, and remaining all-purpose flour to make a stiff batter. (You're not making a stiff dough, which would be very dry, but you want it to still be a batter.) Divide the dough between the two pans. Grease and flour your hands, and then shape them into a ball. Sprinkle a little more cornmeal on top.
Cover and let them rise for a half hour. Bake for 25 minutes.