Nutrition per serving may change if servings are adjusted.
⅓ cup quick-cooking rolled oats
⅓ cup quick-cooking barley
1¾ to 2¼ cups bread flour
½ cup whole-wheat flour
1 tablespoon gluten flour (see Tip)
1 package active dry yeast
1¼ cups warm water (120°F to 130°F)
2 tablespoons sugar
2 tablespoons cooking oil
1¼ teaspoons salt
⅓ cup cornmeal
Preheat oven to 375°F. Spread rolled oats and barley in a shallow baking pan. Bake about 10 minutes or until light brown, stirring occasionally. Cool. Transfer oats and barley to a blender or food processor. Cover and blend or process until the mixture is the consistency of flour. Set aside.
In a large bowl, stir together 1 cup of the bread flour, the whole-wheat flour, gluten flour and yeast. Add the warm water, sugar, oil and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cornmeal, oat mixture and as much of the remaining bread flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1- ¼ hours).
Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease an 8x4x2-inch loaf pan and line the bottom with parchment paper; set aside.
Shape dough into a loaf shape by patting or rolling. To shape dough by patting, gently pat and pinch dough into a loaf shape, tucking edges beneath. To shape dough by rolling, on a lightly floured surface, roll dough into a 12x8-inch rectangle. Roll up starting from a short side. Seal seams with fingertips as you roll.
Place shaped dough in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375°F.
Bake about 40 minutes or until top is golden brown and bread sounds hollow when lightly tapped. Immediately remove from loaf pan. Cool on wire rack. Remove parchment paper.
Tip: Look for gluten flour at health-food stores and larger supermarkets.
Variation: Bread Machine Directions: Prepare oats and barley as directed in step 1. Add all of the ingredients to the machine according to the manufacturer's directions, except use 1¾ cups bread flour and use only 1¼ teaspoons active dry yeast or bread machine yeast. If available, select whole-grain cycle or select the basic white bread cycle. Check the dough consistency during the kneading cycle. Remove hot bread from machine as soon as it is done. Cool on a wire rack.