Four Grain Honey Bread

Now, I know that you've probably never heard of the book Kneadlessly Simple, and it's not as sexy as Artisan Bread in 5 Minutes a Day, but it has some great recipes and makes some fine bread. It also doesn't have a waitlist in my library.

Four Grain Honey Bread (No-Knead) from Kneadlessly Simple
1 loaf
Ingredients:
2 cups white flour
1 cup whole wheat flour
1/2 cup corn meal (white or yellow)
1/3 cup rolled oats
1/3 cup cooked and cooled brown rice
1 1/2 teaspoons salt
3/4 teaspoon instant, fast rising, or bread machine yeast
1/2 cup honey or corn syrup
1 1/4 cups ice water
Canola oil or corn oil to coat dough and pan

Directions:
First rise: In large bowl, mix flours, corn meal, oats, rice, salt, and yeast. In measuring cup, mix very cold water with honey/syrup. Stir the water into the flours - it will be very thick, but you won't need to use your hands. Mix well and thoroughly blend. Add water or white flour if needed to get a thick dough. Spray or brush top of dough with oil. Cover with plastic wrap. If desired, chill in fridge 3-10 hours, then let rise at cool room temperature for 12-18 hours. It works best to mix this up, set in the fridge until bed, and leave on the counter overnight.

Second rise: Stir the dough. Fold the dough using a spoon or spatula toward the middle of the bowl. Oil a 9 x 5 loaf pan, then sprinkle with a little cornmeal and oats. Turn the dough into the pan and spray/brush with oil again. Sprinkle a little cornmeal and oats on the top and press into the dough. Slice 4 or 5 diagonal lines into the loaf with a sharp knife. Cover with plastic wrap and allow to rise: 2-4 hours at room temperature, 1.5-2.5 hours in the microwave with a warm cup of water, or 4-24 hours in the fridge. Rise until the dough is 1/2" above the edge of the pan.

Bake: Preheat oven to 350*F. Bake 50-60 minutes. Tent with foil and bake an additional 10-15 minutes. If you have a fancy-pants instant read thermometer, it should read 207*-209*F. It really does take this long to bake - the moist dough takes a long time to get finished. Let cool on a wire rack before slicing. Keeps 2-3 days on the counter, or up to 2 months in the freezer.