This hearty and wholesome bread combines the nutty flavors of oats and whole wheat with the rich sweetness of molasses.
Combine the oats, cornmeal, whole wheat flour, butter, molasses, and salt in a large mixing bowl.
Mix thoroughly to ensure the molasses is evenly distributed.
Pour the boiling water over the mixture and stir until smooth. Let it cool to 120-130°F.
Use a thermometer to check the temperature before proceeding.
Sprinkle the yeast over the cooled mixture and stir to combine.
Ensure the mixture is not too hot to avoid killing the yeast.
Gradually add the all-purpose flour, mixing until a dough forms. Knead on a floured surface for 8 minutes.
The dough should be slightly sticky but manageable.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour.
Place the bowl in a warm, draft-free area for optimal rising.
Punch down the dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise again until doubled.
Ensure the dough fills the pan evenly for a uniform loaf.
Preheat the oven to 350°F. Bake the loaf for 45-50 minutes until golden brown and hollow-sounding when tapped.
Cover with foil if the top browns too quickly.
Remove the bread from the oven, cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Allowing the bread to cool ensures the interior sets properly.
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