- 2
Ingredients
- 1/2 cup warm water
- 2 tablespoons active dry yeast
- 1 tablespoon honey
- 1/2 cup cornmeal
- 2 cups boiling water
- 1/2 cup molasses
- 1 tablespoon salt
- 3 cups All-Purpose Flour
- 3 cups Whole Wheat Flour
Preparation
Step 1
1. Dissolve yeast in 1/2 cup water. Add honey and 1/4 cup all-purpose flour. Let sit 10 mins.
2. In a separate bowl, sprinkle cornmeal over boiling water, add molasses and salt. This mixture needs to be stirred constantly while it cools so that the cornmeal doesn't lump.
3. When cooled to 100°, stir in yeast mixture. Add 2 cups whole wheat flour, stir until well combined. Add remaining cup wheat flour and then all-purpose flour, one cup at a time, stirring until dough pulls away from sides of the bowl. Turn out onto a lightly floured surface and knead adding flour as needed, until smooth and no longer sticky. Place in a lightly greased bowl, cover and let rise until doubled, about 2 hours.
4. Punch down and turn out onto a lightly floured surface, knead briefly. Divide in half, form each into a loaf shape. Place in greased 8" loaf pans, cover and let rise until cresting a good inch over the tops of the pans.
5. While loaves are rising, heat oven to 375.
6. Bake 35 mins, or until well browned and baked through.
Yield: 2 loaves
Notes: EXCELLENT!! Nice hearty crunch and great flavor. Also VERY easy. Made 1 loaf (half the recipe), shaped into a rustic "round" on baking sheet, rather than in a loaf pan