Peace Bread

For a lot of years, we drew virtually all of our bread recipes from Beard. Then Ann Abrams introduced us to Clayton, and Robin introduced us to Tassajara, and. . . .

According to Clayton, the recipe, originally called "War Bread," was a nineteenth-century adjustment to wartime shortages--the oats, cornmeal, and whole wheat flour intended to make the white go further. Mary Margaret encouraged us to employ a less ominous title.

1. In a large bowl mix the oats, cornmeal, whole wheat flour, shortening, molasses, and salt. Pour in the boiling water. Stir thoroughly. Set aside to cool slightly, about 10-15 minutes.
   
   
2. Sprinkle the yeast over the batter. Add in the white flour, 1/2 cup at a time. Remove the dough from the bowl, and knead on a floured board for 8-10 minutes.
   
   
3. Place the dough in a large, lightly-oiled bowl, turning several times to coat the surface of the dough ball. Cover the bowl with plastic wrap, and set aside to double (roughly 1 hour).
   
   
4. Punch down the dough ball, and knead it for 30 seconds. Divide into 2 pieces. Shape them into balls. Set aside to rest for 3 to 4 minutes. Lightly oil two large (9x5) loaf pans. Form the balls into loaves, place them in the pans, cover with damp paper towels, and allow them to rise above the top of the pans (about 50 minutes).
   
   
5. Preheat the oven to 350^o. Bake the bread for 60 minutes, until the crust is nicely browned and the loaf sounds hollow when tapped. Remove the loaves to a cooling rack.

2 large loaves   

Source: Bernard Clayton's New Complete Book of Breads