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1
In a large mixing bowl combine the rolled oats, cornmeal, whole wheat flour, shortening, molasses and salt.
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2
pour in the boiling water, stirring constantly, till the mixture is smooth.
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3
Set aside to cool to 120-130 degrees.
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4
Sprinkle the yeast on the batter and blend.
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5
Stir in the white flour, 1/2 cup at a time, first with the spoon and then by hand, or with the flat beater of a mixer.
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6
The dough will be somewhat heavy and dense and will not have the elasticity of white dough.
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7
Nevertheless, the dough will form a shaggy mass that cleans the side of the bowl.
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8
Sprinkle on flour to control stickiness if necessary.
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9
Turn the dough onto a lightly floured work surface and knead with a rhytmic motion of push-turn-fold, or with a mixer dough hook, for 8 minutes. the dough will become smooth.
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10
Sprinkle on more flour if the dough sticks to the work surface or your fingers.
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11
place the dough in a bowl and pat with butter or greased fingers to keep the surface from crusting.
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12
cover the bowl tightly with plastic wrap and put aside for the dough to rise at room temp till twice its original size - about 1 hour (shorter if using rapid rise yeast).
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13
punch down the dough and knead for 30 seconds to press out bubbles.
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14
divide the dough into 2 or 3 pieces. shape into balls and let them rest on the work surface for 3-4 minutes.
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15
Form into loaves and place in 2 9-inch or 3 8-inch loaf pans. Cover with wax paper and leave till the center of the dough has risen to an inch above the edge of the pans, about 50 minutes.
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16
preheat oven to 350 20 minutes before baking.
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17
bake the loaves in the oven till they are nicely browned and test done, about 1 hour (I check at about 45 minutes). Turn one loaf out of its pan and tap the bottom crust with your finger - a hard, hollow sound means it is done.
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18
if the loaves brown too quickly, cover with brown sack paper or foil.
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19
midway through baking and again near the end, shift the pans so loaves are exposed equally exposed to the temperature variations in the oven.
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20
remove bread from oven and turn out of pans. place on metal rack to cool.
