Four-Grain Batter Bread

 

4 1/2

to 4 3/4 cups Gold Medal® all-purpose flour

2

tablespoons sugar

1

teaspoon salt

1/4

teaspoon baking soda

2

packages regular active or fast-acting dry yeast

2

cups very warm milk (120°F to 130°F)

1/2

cup very warm water (120°F to 130°F)

1/2

cup Gold Medal® whole wheat flour

1/2

cup wheat germ

1/2

cup quick-cooking oats

Cornmeal

• 1 In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
• 2 Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
• 3 Grease 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
• 4 Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.