How to make it

  • In a 1-quart glass measuring cup or bowl, combine cornmeal, oats, bran and wheat germ.
  • Pour in boiling water. Stir thoroughly and set aside to cool.
  • Place yeast in large mixing bowl and add warm water, stir. Let sit 10 minutes.
  • Add honey, butter, and salt, and mix.
  • Add cooled cornmeal mixture. Stir until smooth.
  • Stir in whole wheat flour.
  • Gradually add unbleached flour, one cup at a time, until mixture is stiff enough to knead.
  • Knead dough for 10 to 12 minutes until smooth, adding additional flour as necessary.
  • Shape dough into ball and place in a greased bowl, turning to coat.
  • Place dough in warm, draft-free place until doubled in size (about 1 ½ hours).
  • Punch down dough and turn out onto lightly floured board. Divide dough in half.
  • Shape each half into a round loaf. Place loaves on a large lightly greased cookie sheet.
  • Cover and place in warm place until double (about 1 hour).
  • Bake in preheated oven at 350°F 40 to 50 minutes.
  • Remove loaves from cookie sheet and cool on wire racks.

Reviews & Comments 7

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  • Dani_Lunardi 4 years ago
    Hello!!
    I'm from Brazil and I can't find out what is unbleashed flour... Is that the same of all-purpose flour??

    Thank you very much...
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  • lenora 5 years ago
    I have a squaw bread recipe too. It is very different than the one you have here. Check it out.
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  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 139.4
    Total Fat: 1.9 g
    Cholesterol: 2.6 mg
    Sodium: 106.2 mg
    Total Carbs: 27.7 g
    Dietary Fiber: 2.8 g
    Protein: 4.3 g
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  • inmaculada 6 years ago
    Love your recipe!! Thanks.
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  • pat2me 6 years ago
    I had this at a Boston restaurantcalled The Chart House years ago and could never find a recipe for it.
    Thank you sooo much for posting it.......this bread is awesome!!!!
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  • eggchef 6 years ago
    i love eatting bread hope i get to try it
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  • rosemaryblue 6 years ago
    Love to make bread, and this is a great recipe!!
    Was this review helpful? Yes Flag

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