Name: Wholewheat Bread with Oatmeal, Bulgar and Corn Meal
Ingredients: 350 g/12 oz/3 cups wholewheat flour; 2 tablespoons sesame seeds for topping; 1 egg, beaten for glaze; 4 tablespoons melted butter or safflower oil; 225 g/8 oz/2 cups wholewheat flour; 175 g/6 oz/1 cup bulgar or cracked wheat; 75 g/3 oz/¾ cup corn meal; 225 g/8 oz/2 cups unbleached white flour; 1 tablespoon salt; 10 g/½ oz/1 tablespoon micronized/active dry yeast; 2 tablespoons mild-flavoured honey; 2 tablespoons molasses; 100 g/4 oz/scant 1 cup flaked oats; 750 ml/1¼ pints/3 cups lukewarm water

Preparation info

Difficulty
Easy

Appears in

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.