so on the big day of love, I’m making.. War Bread
War Bread has been around for at least 150 years now.. its a good hearty, dense and chewy bread, It is said that in war times that White flour was often hard to find and so this bread has rolled oats, cornmeal and whole Wheat added to stretch that white flour to go further. I like it very much because it is very filling, and is a good winter time bread.
War Bread Recipe
- 1/2 cup of Rolled oats
- 1/2 cup of Cornmeal or corn Flour
- 1/2 cup of whole -wheat flour but I have also made it with 12 grain or rye flour
- 1 tbsp of lard- you can use oil or other shortening, I used my home rendered lard.
- 1/3 cup molassies, I like fancy but if you like a stronger taste go blackstrap.
- 1 1/2 cups of boiling water
- 1 tablespoon of dry yeast
- 3 1/2 cups to 4 cups of all purpose flour.
Put your oats, cornmeal, whole wheat, fat, molasses, salt in a bowl and cover with your boiling water, stir it well, it will start out lumpy, stir till smooth.. then let cool, I like it warm to your finger touch but not hot, at which point, I add my yeast and stir it in.. leave for 10 min to proof (if you are in doubt of your yeast, make sure you proof a little first)
Then add your white flour 1/2 a cup at a time, working first with a spoon and then over to your hands, turn out and kneed till smooth, put in your greased bowl and grease the top of the bread otherwise a crust tends to form, allow to double in bulk, in most houses about an hour, in mine about two hours..
Punch down and create one large loaf or two small loafs, put into greased pans and cover to rise, normally about an hour or so. Bake at 350 (preheat the oven for bread making) for about an hour but always do the bottom bread test, you should have a nice hard hollow sound if the bread is done, if not cook for another five to ten min and test again. Cool out of the pan on a metal rack.