Wholewheat Bread with Oatmeal, Bulgar and Corn Meal

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

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.

Ingredients

Bread
Vegetarian

Ingredients

Method