Got this recipe from a friend we met on our Rhine River Cruise Oct 2025. Simply delicious!
Dough can be baked immediately but tastes better after resting in the refrigerator for 1 to 14 days.
The longer the rest, the better the flavor and texture.
1-1/2 c. warm water (100 – 110 degrees)
2 t. + 1/4 t. quick rise yeast
1/2 c. cornmeal
1/2 c. oatmeal (quick or old-fashioned)
1 c. whole wheat flour
1-1/2 c. bread flour (King Arthur)
2 t. + 1/4 t. salt
3 c. warm water (100 – 110 degrees)
1-1/2 Tbls. quick rise yeast
1 c. cornmeal
1 c. oatmeal (quick or old-fashioned)
2c. whole wheat flour
3 c. bread flour (King Arthur)
1-1/2 Tbls. salt
If using old fashioned oats, place in small bowl, cover them with warm water and let sit for 15-20 minutes to soften. Then drain using a small colander. Press out as much liquid as you can.
In a large bowl, dissolve yeast in warm water.
Add cornmeal, oatmeal, whole wheat flour, bread flour and salt. Mix well using a wooden spoon. If dough seems dry and doesn’t come together well, add a little more water. Better to have a soft wet dough than a firm dry dough.
Cover bowl with saran wrap (brushed with a little oil), then set in a warm place for dough to rise until it doubles in volume. Start to check after 1-1/2 hours.
After dough has doubled in volume, remove from bowl and onto a baking sheet lined with parchment paper, shape into a round or loaf(s).
Cover with a dry flour sack towel so the dough doesn’t dry out. Let proof for 1 hour at room temperature.
When ready to bake, cut slits in top and bake at 400 degrees for 30-35 minutes (adjust time based on size of loaf).