Ingredients

½ c cornmeal

1 c cold H2O

1 packet yeast

1.5 c boiling H2O

1 T butter

½ c molasses

2 tsp salt

3 c whole wheat flour

2.5-3 c sifted white flour

Preparation

  1. Mix Cornmeal w/ ¾ c cold water. Soften the yeast in the remaining cold water.
  2. Add cornmeal to the boiling water and stir over low until it boils. Add butter, molasses, and salt, cool until lukewarm.
  3. Combine the yeast and cornmeal. Add wheat flour and enough white flour to give a fairly firm, non-sticky dough. Turn out on floured board and knead until smooth and elastic.
  4. Turn the dough into a greased bowl, grease the surface, cover with a towel and let rise in a warm place (80-85F) until doubled in bulk.
  5. Knead lightly again and shape into 2 loaves. Place in greased loaf pans an greased cookie sheets. Brush with oil. Cover and let rise until doubled in bulk.
  6. Bake in a preheated oven (400F) for 15 min. Reduce oven to 345 and bake 35 min longer.