Multi-Grain English Muffin Bread

• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm water (110u0b0 to 115u0b0)
• 1/3 cup whole wheat flour
• 1/3 cup quick-cooking oats
• 1/3 cup toasted wheat germ
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 2 cups all-purpose flour
• 1/4 cup cornmeal

1. In a large bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1-1/4 cups of all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Coat a 9x5-in. loaf pan with cooking spray and sprinkle with half of the cornmeal. Place loaf in prepared pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 minutes.
3. Bake at 400u0b0 for 30 minutes or until golden brown. Remove from pan and cool on a wire rack.

active dry yeast, warm water, whole wheat flour, oats, toasted wheat germ, sugar, salt, flour, cornmeal

Taken from www.tasteofhome.com/recipes/multi-grain-english-muffin-bread/ (may not work)