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.
If you don’t want to bake right away (for better taste), you can refrigerate dough at this point and let sit for however many days, you wish (see comments).
If baking right away, 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) if you are going to bake right away. After shaping the dough, 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).