- 1 (.25 ounce) package active dry yeast
- 1 1/4 cups warm water (110 degrees to 115 degrees F)
- 1/3 cup whole wheat flour
- 1/3 cup quick-cooking oats
- 1/3 cup wheat germ
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup cornmeal
- In a mixing bowl, dissolve yeast in water. Add whole whet flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down (no not knead). Shape into a loaf. Coat a 9-in. x 5-in. x 3-in. loaf pan with nonstick cooking spray and sprinkle with half of the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees F for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.