-
1
Preheat oven to 375 degree F.
-
2
Spread oats and barley in a shallow baking pan.
-
3
Bake about 10 minutes or until light brown, stirring occasionally.
-
4
Cool.
-
5
Transfer oats and barley to a blender or food processor.
-
6
Cover; blend until ground.
-
7
Set aside.
-
8
In a large bowl, stir together 1 cup of the bread flour, the whole wheat flour, and yeast.
-
9
Add warm water, sugar, oil, and salt.
-
10
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
-
11
Beat on high speed for 3 minutes.
-
12
Using a wooden spoon, stir in cornmeal, oat mixture, and as much of the remaining bread flour as you can.
-
13
Turn out dough onto a lightly floured surface.
-
14
Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball.
-
15
Place in a lightly greased bowl; turn once to grease the surface.
-
16
Cover; let rise in a warm place until double in size (1 to 1-1/4 hours).
-
17
Punch down dough.
-
18
Turn out onto a lightly floured surface. Cover; let rest for 10 minutes.
-
19
Coat an 8x4x2-inch loaf pan with cooking spray; set aside.
-
20
Shape dough into a loaf.
-
21
Place in prepared loaf pan.
-
22
Cover; let rise in a warm place until nearly double (about 30 minutes).
-
23
Preheat oven to 375 degree F.
-
24
Bake 40 minutes or until top is golden and bread sounds hollow when tapped.
-
25
Remove from baking pan.
-
26
Cool on a wire rack.
