Davis's Whole Grain Pan Bread

Ingredients:

• 2 ½ cups Whole Wheat Flour
• 1 1/3 cups White Flour
• ¼ cup packed brown sugar (can be removed)
• 2/3 cup butter (softened)
• 1 oz yeast (3 store bought packs)
• scant 2 cups water
• 1 tbls salt
• ½ cup rolled oats
• 1/3 cup corn meal
• 1/3 cup Wheat Bran
• ½ cup Bulgar

Instructions:
Put Flours, sugar and butter in a bowl and cut in butter until pea size. Place yeast in ½ cup of the (room temp) water with a pinch of sugar to activate. Pour yeast mixture on one side of the flour mixture, and put salt on opposite side (combining them too early will kill the yeast), and pour one cup of water into the center of flour mixture. Begin mixing by hand and slowly add remaining water and rolled oats until all the flour has been picked up. Note: this should be a relatively sticky dough. Tip out onto a lightly floured surface and kneed for 5 minutes, due to wetness of dough you will need to re-flour surface a number of times. When you have a soft and pliable dough, place it in a slightly oiled bowl and let rise at room temperature for 1 hour (or until double in size if not in one hour).

Punch dough down in bowl, and add corn meal, wheat bran, and bulgar, fold into the dough until dough is once again soft and pliable. Lightly oil two 8 ½” x 4 ½” loaf pans, split dough in half, and shape each half into the bottom of pans.

Preheat oven to 450°/ 230° C

Let rise for at least 1 hour (loafs should at least double in size). Just before baking, either; dust the dough lightly with flour, and using a knife make slashes length wise across the top, or use water to dampen tops and pat on rolled oats. Bake for 25-30 minutes, then turn out of pans onto wire racks to cool.

Notes:

• Very strong flavored bread, excellent served just with butter or as a sandwich.
• You can add more grains, or different grains of your choosing, just try to keep it to about 1 and 2/3 cups.
• This can be made diabetic friendly by removing the brown sugar, or substituting Splenda Brown Sugar.