"Tranquility" Bread

This recipe is really known as “War Bread.” Yes! It’s a WW 1 era recipe from a time when wheat was in short supply. Americans were told to cut back on using wheat, especially refined wheat flour (aka white flour) so that it could be sent to troops overseas for optimal nutrition. Remember this was an era when refined grain products were considered highly desirable and nourishing. Recipes like War Bread evolved using less desirable whole grain “fillers” like oats, cornmeal and whole wheat flour, allowing more white flour to reach the troops. Molasses replaced sugar. I’ve renamed it “tranquility” bread because the dough is so nice to knead and it’s delicious!

Total Time: About 4 hours    Hands-on Time: 30 minutes      Bake Time: 50-60 minutes

WHAT YOU NEED:

1 cup rolled oats

1 cup cornmeal

1 cup whole wheat flour (or buckwheat flour)

2 ½ tsp. salt

2 Tbsp. butter or other shortening

1/3 cup molasses

3 cups boiling water

1 package (2½ tsp.) active dry yeast

5- 6 cups all purpose flour

2 tsp. vegetable oil

MAKING IT:

Grease two 9x5-inch loaf pans (if using glass pans, reduce baking temperature to 325◦F).

In a large bowl, mix together rolled oats, cornmeal whole wheat flour and salt. Add shortening and molasses. Pour boiling water over this mixture, stirring constantly, until the mixture is smooth.  Let cool for about 30 minutes to lukewarm (105-115◦F).  Sprinkle yeast over lukewarm batter and stir to blend.

Add all-purpose flour to batter a ½ cup at a time.  Using sturdy spoon or hands, keep adding flour until the dough is a shaggy ball and doesn’t stick to the sides of the bowl. 

Turn dough out onto floured work surface.  Knead the dough with a push-fold-turn motion four about 7-8 minutes. The dough will start to become smooth. Add flour as needed to keep dough from sticking to work surface. 

In a large clean bowl, add a couple of teaspoons of vegetable oil.  Put the dough in the bowl, and turn it around so the surface is well oiled (keeps the dough from drying out).  Cover bowl with a clean dish towel (or plastic wrap) and place in a warm place until it has doubled in size (about 1-1½ hours). It is finished rising when you can poke your finger in the dough and a dent remains.

Punch down the dough and knead for about 30 seconds to remove all the air bubbles.  Divide the dough in half.  Shape each half into a ball.  Place towel over both balls and let rest for about 3-4 minutes. 

Form loaves by pressing each ball into a flat oval that is about as long as the baking pan.  Fold the oval in half and pinch the seam tightly to seal.  Tuck ends under and place in the greased pan seam side down. Repeat with other dough ball.

Place pans in a warm place to rise covered with clean towel.  Leave until the loaves have risen to about 1-inch above the sides of the pan. 

Preheat oven to 350◦F. Bake until they are nicely browned, about 50-60 minutes.  If they brown too quickly, cover with foil for the last part of baking. The loaves are done when you tap the bottom crust and the loaf sounds hollow.

Remove bread from pans and cool on rack. Makes 2 large loaves (12-14 slices per loaf).  Freezes well if wrapped tightly in plastic wrap.

NUTRITION:

Nutrition Information per serving (1 slice): 160 Calories; 1.5g Total Fat; (0.5g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 230mg Sodium; 32g Total Carbohydrate; 2g Fiber; 3g Sugars (includes 3g Added Sugars); 4g Protein; 10% DV Iron