War Bread

Bernard Clayton’s New Complete Book of Breads, Soups and Stews was gifted to me this Christmas, and I’ve been studying it ever since. Bernard Clayton has a great reputation for discovering mouth watering recipes around the globe and I’ve been itching to try most of them. I came across this one, and it seemed to fit the description of what my taste buds were screaming for. And it did come close. I wouldn’t say this is the best bread I’ve ever made, but it is hearty, filling and makes a great snack with some creamy peanut butter. Creamy being the only acceptable kind! The texture is chewy, but not dense. The taste is what you would expect from whole grain bread “but not gross” as my roommate cleverly explained. I’d say there are definitely nutty undertones as well. And the roasted sesame seeds add a nice crunch to the crust.

Ingredients (yields 3 loaves)
1 cup Rolled Oats
1 cup White Cornmeal
1 cup 5 Grain Flour (original recipe calls for whole wheat)
1 Tbs Shortening
2 Tbs Sugar (original recipe called for 1/3 cup molasses, but I’ve discovered I don’t like it!)
1 Tbs Salt
3 cups Boiling Water
8 g Fresh Active Yeast
4 cups Bread Flour
1 cup 5 Grain Flour
Roasted Sesame Seeds

In your large mixing bowl combine oats, cornmeal, 5 grain flour, shortening, sugar, salt and the boiling water. Mix until it forms a thick smooth paste. Let mixture cool until warm. (120-130F) Add the yeast and the remaining flours 1/2 cup at a time. Knead with the dough hook as you add in the flour. If dough becomes too thick, you may need to add some water, a teaspoon at a time. Knead until smooth and elastic. Let rise covered for one hour. Divide and shape dough and place on baking sheets. Let bread rest and rise one more time for another hour. Preheat the oven to 350F. Score bread and sprinkle with sesame seeds. Bake breads for 30-40 minutes. Checking after 25 minutes. Cool on a baking rack and then enjoy!

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One Response to War Bread

  1. Ogechi says:

    Thanks, this is amazingly hulfpel. I started keeping a sourdough starter last spring (in Zhejiang) and experimenting with baking in my toaster over. I’ve been thoroughly confused about flour, though, as I don’t know much of anything about gluten content, etc. It’s good to know that dumpling flour will work. We’ve bought imported flour in Shanghai, but that seemed a little silly considering that there is so much grain in this country. Tesco had some stuff that worked pretty well, but it only existed on the shelves for about a day and never returned. I’ve also had good results with making sourdough english muffins on the stove top, using a recipe from . Very easy.

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