I first made this bread in 1990 and it won ribbons at two separate fairs that summer.  I like it very much toasted for breakfast or used for grilled sandwiches.  I personally like the 7-½ inch size bread pan because the slices are smaller and just the right size for me.


  • Servings: One 9-inch or two7-½ inch loaves
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  • 1 cup whole wheat flour
  • 1-1/4 tsp. salt
  • 1/4 cup yellow cornmeal
  • 2 Tblsp. fast acting dry yeast*
  • 1/2 cup dry milk
  • 1/4 cup dry oats
  • 1/4 cup wheat or oat bran
  • 1 cup water
  • 1/4 cup molasses
  • 3 Tblsp. Oil
  • 1 egg, room temperature
  • 1/2 cup rye flour
  • 1-½ to 2 cups all-purpose flour

*The fast acting, “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.

Grease one 9-inch or two 7-½ inch loaf pans

In the large bowl of a mixer, place whole wheat flour, salt cornmeal, yeast, dry milk, dry oats and wheat/oat bran.

In a two-cup measure, place the water, molasses and oil.  Heat this mixture to 130 degrees F.  Pour this into the large bowl with the flour mixture.  Beat with a paddle beater on medium speed for 3 minutes.  Add egg and beat for 30 seconds.  Remove paddle beater and insert dough hook.

Add rye flour and then all-purpose flour gradually while beating for 6-½ minutes until dough is smooth and elastic.  Don’t use any more flour than you have to – dough may be a little sticky because of the molasses.

Place dough in a greased bowl, cover and let rise in a warm place for 30 minutes.

Punch down dough and form into one 9-inch loaf or two 7-½ inch loaves.  Place in pans, cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees F

Bake 9 inch loaf for approximately 45 minutes and 7-½ loaves for approximately 35 minutes until tops are browned and bread sounds hollow when tapped.  Cover tops with foil if bread is browning too quickly.

Cool on wire racks.

Yield:  One 9-inch or two7-½ inch loaves