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Directions:
In a medium saucepan over medium-low heat, warm water, butter, and honey to 120 degrees.
In a large bowl combine together flour, quick cooking oats (uncooked), yeast, salt, eggs, and honey mixture. Beat with electric mixer on medium-high for 3 minutes, gradually add wheat germ, cornmeal, and up to 4-1/2 cups whole wheat flour to make a stiff dough.
Knead on a floured board until smooth no longer sticky. Place in a greased bowl, turn over to coat, cover, and let rise for 45 minutes, or until doubled.
Punch down, divide into even portions, roll out evenly to about 3/8" thick. Roll up, jelly roll fashion, pinch down ends, fold the ends under, and place in greased loaf pans. Cover and let rise about 1 hour, until doubled.
Bake in a 375*F oven for 40 minutes. Cool on wire racks.
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