Kansas Corn and Oat Bread

This is an unusual but very good bread made with both oat flour and ground corn.  It is similar to Anadama Bread and is especially good for toast.  It is made with a combination of four flours: Cornmeal, oat flour, whole wheat flour, and white bread four.  Since only the wheat flours form gluten, the majority of flour must be wheat but there is enough oat and corn to make the bread rustic reminiscent of a peasant bread.

As a guide, the non-wheat flours should not exceed 40% and this recipe calls for exactly 40%.  Accordingly, wheat gluten is added to approximate an all wheat flour recipe.  A good quality dough conditioner helps.  (We recommend our Professional Dough Conditioner which calls for 1/2 teaspoon per loaf.  Other dough conditioners may be more dilute and require more usage.)  The oat flour retains moisture and helps to keep the bread moist.

We think you will enjoy this bread.

This recipe makes two loaves about 1 1/2 pounds each.

1 1/3 cup oat flour
1 1/3 cup cornmeal
about 3 cups high gluten bread flour
1 cup whole wheat flour
3 tablespoons wheat gluten
1 teaspoon dough conditioner
1 7-gram package yeast
2 1/2 cups warm water (110 degrees)
2 tablespoons sugar
2 tablespoons melted butter
1 1/2 teaspoons salt

  1. In the bowl of your stand-type mixer, mix the oat flour, cornmeal, two cups of the bread flour, the whole wheat flour, wheat gluten, dough conditioner, and the yeast together. Add the warm water, sugar, melted butter, and salt. Beat with the dough hook for 30 seconds. Continue kneading with the dough hook, adding the remaining bread flour until you have a soft but not sticky dough.  Knead for up to five minutes or until the gluten is developed.
  2. Place in a lightly greased bowl; turn once to grease the surface. Cover; let rise in a warm place until it is doubled in size, about an hour.
  3. Grease two medium loaf pans with shortening and set aside or grease a baking sheet to make free-standing loaves.
  4. Shape the dough into two loaves. Place the shaped loaves in the bread pans or on the baking sheet. Cover and let rise in a warm place until nearly doubled in size.
  5. Preheat oven to 375 degrees.  When the bread is doubled and puffy, place the bread and pan(s) in the oven.
  6. Bake for 40 minutes or until top is golden and the interior of the loaves have reached 190 with an insta-read thermometer.
  7. Remove the bread from the pans and let them cool on a rack.

You may use an egg wash on this bread to create a golden glaze by whisking one egg with one tablespoon of water and brushing the egg wash on with a pastry brush just before baking.   Instead of using an egg wash, you may dust the loaves with flour just prior to baking.