Four-Grain Batter Bread

Directions

1. 1Spray bottoms and sides of two 8x4-inch loaf pans with the cooking spray. Sprinkle 1 tablespoon cornmeal in each pan. Rotate pan so cornmeal is evenly spread over bottom and sides of pan, then turn pan over, tap bottom and shake excess cornmeal out of pan.
2. 2In a large bowl, stir 3 1/2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast until well mixed. In a 1-quart saucepan, heat the milk and water over medium heat, stirring occasionally, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the milk mixture to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 3 minutes, stopping occasionally to scrape bowl. With a wooden spoon, stir in the whole wheat flour, wheat germ, oats and enough of the remaining all-purpose flour to make a stiff batter.
3. 3Divide the batter evenly between the pans, using a rubber spatula to scrape batter from bowl. Round the tops of the loaves by patting with floured hands. Sprinkle each loaf evenly with 1 teaspoon cornmeal. Cover the pans loosely with a sheet plastic wrap. Let rise in a warm place about 30 minutes or until batter is about 1 inch below tops of pans. Remove plastic wrap.
4. 4Move the oven rack to the middle of the oven. Heat the oven to 400°F.
5. 5Bake about 25 minutes or until tops of loaves are light brown and loaves sound hollow when tapped with a finger. Immediately remove loaves from the pans to a cooling rack, placing the loaves top sides up. Serve warm or cooled. Cut bread with a serrated knife.