Wholewheat Bread with Oatmeal, Bulgar and Corn Meal

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

There are two stages to making the loaves in this recipe. First of all you make a ‘sponge’ batter, richly flavoured with honey and molasses. When this has ‘worked’ and become bubbly, the rest of the ingredients are added to make a dough. The mixed grains give it a delicious texture and appearance. If you are new to bread-making, read the notes before embarking on this recipe.


  • 10 g/½ oz/1 tablespoon micronized/active dry yeast
  • 750 ml/ pints/3 cups lukewarm water
  • 2 tablespoons mild-flavoured honey
  • 2 tablespoons molasses
  • 225 g/8 oz/2 cups unbleached white flour
  • 225 g/8 oz/2 cups wholewheat flour
  • 4 tablespoons melted butter or safflower oil
  • 1 tablespoon salt
  • 100 g/4 oz/scant 1 cup flaked oats
  • 175 g/6 oz/1 cup bulgar or cracked wheat
  • 75 g/3 oz/¾ cup corn meal
  • 350 g/12 oz/3 cups wholewheat flour
  • 1 egg, beaten for glaze
  • 2 tablespoons sesame seeds for topping


    Mix the yeast with the water, honey and molasses. Gradually whisk in the first two lots of flour until you have a smooth batter. Cover and leave in a warm spot for 1 hour, until bubbling. Add the butter and salt, then fold in the oats, bulgar and corn meal. Gradually add the remaining flour and make a dough. Knead for 10 minutes. If sticky, flour your hands and the work surface. Form the dough into a ball, place in an oiled bowl, cover and leave to rise for 1½ hours. Punch down the dough, divide into two loaves and place in oiled loaf pans. Cover lightly and leave to rise for 1 hour. Pre-heat the oven to 180°C/350°F/Gas mark 4. Brush the loaves with beaten egg and sprinkle with sesame seeds. Make 3 slashes across each loaf with a sharp knife and bake for 50-60 minutes.