Multi-Grain English Muffin Bread

1 package dry yeast (2 1/4 tsp)
1 1/4 c. warm water (110-115F)
1/3 c. whole wheat flour
1/3 c. quick cooking oats (whirl old fashioned oats in the blender a couple seconds)
1/3 c. wheat germ
1 T sugar
3/4 tsp. salt
2 c. flour
1/4 c. cornmeal

In a large mixing bowl, dissolve yeast in water. Add whole wheat flour, oats, wheat germ, sugar, salt and 1 1/4 c. flour; beat until smooth. Add enough remaining 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.

Punch dough down (do not knead). Shape into a loaf. Coat loaf pan with cooking oil and sprinkle with 1/2 the cornmeal. Place loaf in pan; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 30 min.

Bake at 400F for 30 minutes or until golden brown. Remove from pan and cool on wire rack.

YIELD: 1 loaf (16 slices)