This bread is the invention of my friend, Bob Halperin, a Professor of Accountancy at the
University of Illinois. It is dense and has an interesting collection of flavors and
textures. It stays fresh for 3-4 days after baking and, of course, freezes well.
- 1 cup Wheatena cereal, directly from the box
- 1 cup white or yellow cornmeal
- 1 1/2 cups whole wheat flour
- 2-3 cups King Arthur Special for Machines bread flour
- 1 T. salt
- 1 1/2 T. instant yeast
- 1/4 cup oil (canola)
- 1/4 cup molasses
- 2 cups very warm water (115°F.)
Oven Temp: 375°
Yield: 2 loaves.
Put all the ingredients except for the water in a food processor fitted with the plastic blade.
With the motor running, slowly add the water. Adjust the bread flour
as needed for a smooth, elastic dough. Remove to a large bowl, cover, and let rise for about 45 minutes.
Punch down and form into
two loaves in greased loaf pans.
Cover and let rise for 45 minutes. Bake for 35 minutes.