Nowadays people are much more aware of what they ingest, and are more into eating healthier foods. Bread is usually one of the first things people experiment with, as it is a basic and important part of our diet. This bread is nutritious and delicious, and full of ingredients that will give you a boost and energize you. A sandwich with it will keep you full for hours. It freezes well too.
- Cooking and Prep: 3 h
- Serves: 18
Make the Bread
Yields 2 loaves
Place the first five ingredients into the mixer bowl in order. Cool to lukewarm, stirring occasionally.
Meanwhile, in a small bowl, dissolve yeast in warm water. Add sugar. Let proof for a few minutes, then add to oat mixture.
Add the cornmeal and whole-wheat flour. Beat until smooth.
Stir in enough white flour (and dough enhancer, if using) to form a soft dough. Continue kneading until smooth and elastic, about seven minutes.
Put a small amount of oil into a large garbage bag. Place dough in the bag, covering it with oil. Close bag tightly. Let dough rise in a warm place until doubled, about one hour.
Punch dough down. Divide in half and shape each half into a loaf. Place in two loaf pans (9 x 5 x 3 inches or 22.5 x 12.5 x 7.5 centimeters) lined with Gefen Parchment Paper.
Sprinkle with sesame seeds and gently press into top of loaves. Cover and let rise until doubled, about 45 minutes.
Fifteen minutes before end of rising time, preheat oven to 350°F (180°C). Bake for 40–45 minutes or until golden brown. Remove from pans and allow to cool.
I use whole oats for a chewier texture. You can use quick oats for a somewhat lighter texture.
Styling: Renee Muller
Photography: Moishe Wulliger