Ingredients
4 1/2
to 4 3/4 cups Gold Medal™ all-purpose flour
2
tablespoons sugar
1
teaspoon salt
1/4
teaspoon baking soda
2
packages regular active or fast-acting dry yeast
2
cups very warm milk (120°F to 130°F)
1/2
cup very warm water (120°F to 130°F)
1/2
cup Gold Medal™ whole wheat flour
1/2
cup wheat germ
1/2
cup quick-cooking oats
Cornmeal
Preparation
In large bowl, mix 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast. Add milk and water. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.
Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter.
Grease 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal. Divide batter evenly between pans. With floured hands, pat tops of loaves to round. Sprinkle with cornmeal. Cover; let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.
Heat oven to 400°F. Bake about 25 minutes or until loaves are light brown. Remove from pans to cooling rack; cool.
