Four-Grain Bread

Rita Reese, from Huntsburg, Ohio, has created a Four-Grain Bread recipe that is an instant hit with her family. This original recipe showcases the delightful combination of quick-cooking oats, cornmeal, whole wheat flour, and honey, resulting in loaves of bread that disappear quickly from her kitchen. The bread’s irresistible flavor and texture make it a beloved treat that her family enjoys fresh out of the oven.

INGREDIENTS:

• 1 cup quick-cooking oats
• 2 cups boiling water
• 2 tablespoons butter, softened
• 2 packages (¼ ounce each) active dry yeast
• ⅓ cup warm water (110° to 115°)
• ½ cup cornmeal
• ½ cup whole wheat flour
• ½ cup honey
• 2 teaspoons salt
• 5 to 6 cups all-purpose flour
• Additional butter, melted

PREPARATIONS:

1. In a large bowl, pour boiling water over the oats and add the softened butter. Let the mixture cool to 110°-115° while stirring occasionally.
2. In a small bowl, dissolve the yeast in warm water. Add it to the oat mixture, along with cornmeal, whole wheat flour, honey, salt, and 3 cups of all-purpose flour. Beat the ingredients until the mixture becomes smooth. Stir in enough remaining all-purpose flour to achieve a soft dough.
3. Turn the dough onto a floured surface and knead until it becomes smooth and elastic, which usually takes about 6-8 minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, which generally takes about 1 hour.
4. Punch the dough down and turn it onto a lightly floured surface. Divide the dough in half and shape each portion into a loaf. Place the loaves in two greased 9×5-inch loaf pans. Cover the pans and let the dough rise again until it has doubled in size, about 45 minutes.
5. Preheat the oven to 350°. Bake the loaves for 40-45 minutes or until they turn golden brown. Remove the loaves from the pans and brush them with melted butter. Allow the bread to cool.

YIELD: 2 loaves (16 slices each)

PREP/BAKE TIME: 25 minutes prep + rising time, 40-45 minutes bake

Rita Reese’s Four-Grain Bread has become a cherished family favorite in Huntsburg, Ohio, for its delectable blend of four wholesome grains. This original recipe showcases the harmonious combination of quick-cooking oats, cornmeal, whole wheat flour, and honey, resulting in loaves of bread that are nothing short of irresistible.

To create this beloved bread, Rita starts by soaking quick-cooking oats in boiling water and adding a touch of softened butter. Once cooled to the ideal temperature, she incorporates active dry yeast, warm water, cornmeal, whole wheat flour, honey, and a dash of salt. To achieve a smooth and elastic dough, Rita kneads the mixture with all-purpose flour until it reaches the perfect consistency.

After allowing the dough to rise until doubled in size, Rita divides it into two portions and shapes them into loaves. The loaves undergo a final rise in greased pans, filling the kitchen with the aroma of freshly baked bread.

Once baked to a golden brown, the loaves are brushed with melted butter, enhancing their already delightful taste. The result is two hearty loaves with a delightful crust and a tender crumb, perfect for slicing and enjoying with a generous spread of butter or jam.

Rita’s Four-Grain Bread is undoubtedly a labor of love, and its warm, comforting flavors make it a sought-after treat for her family in Huntsburg, Ohio. With its wholesome ingredients and mouthwatering appeal, this original recipe is sure to remain a treasured tradition for generations to come.