This easy, no-knead bread can be baked in 5-by-3-inch loaf pans or 1-pound cans, making it ideal for slicing. It's from "Great Whole Grain Breads" by Beatrice Ojakangas (E.P. Dutton, 1984).
Makes 3 loaves.
2 packages active dry yeast
2 cups warm water, 105 to 115 degrees
½ cup shortening or lard, softened
1 tablespoon sugar
2 teaspoons salt
½ cup yellow cornmeal, preferably stone ground
1 cup rolled oats
4 cups bread flour or all-purpose flour
Additional rolled oats to coat loaves
To make dough: In large bowl, dissolve yeast in warm water. Let stand for 5 minutes or until yeast foams. Add shortening, sugar, salt, cornmeal, oats and 1 cup bread flour. Beat until smooth. Gradually add remaining flour to make a stiff dough, beating well after each addition.
To form loaves: Lightly oil working surface, such as bread board or clean countertop. Turn dough out onto surface. Divide dough into 3 portions. Shape each into smooth, round ball. Roll each in additional oats to coat evenly. Place into 3 well-greased 5-by-3-inch loaf pans or 1-pound cans. Let rise in warm place for 50 to 60 minutes or until double in size.
To bake bread: Preheat oven to 350 degrees. Bake for 40 to 45 minutes or until golden. Immediately remove from pans. Cool on rack.
