COLONIAL BREAD

COLONIAL BREAD image

Yield 2 loaves

Number Of Ingredients 10

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1/2 cup cornmeal (the courser the better-I coursely grind up dried corn)
1/3 cup brown sugar
1 Tbl. Salt
2 cups boiling water
1/4 cup cooking oil (I use olive oil)
2 packets (4.5 tsp) active dry yeast
1/2 cup lukewarm water
1/2 cup rye flour
3 cups whole wheat flour
2 cups all purpose flour

Steps:

Combine cornmeal, brown sugar, salt, and cooking oil and boiling water. Let cool to lukewarm. While waiting, mix yeast in the lukewarm water. Pour yeast mixture into the cornmeal mixture. Stir in rye flour, whole wheat flour, and as much of the white flour as you need to make the dough stiff. Knead dough for 6-8 minutes. Place in greased bowl, turn once. Let rise for 50-60 minutes. Punch down (literally punch once). Turn out on flour surface. Let rest for 10 minutes. Split into two loves. Make them round. Let rise for 30-45 min. Bake at 375 for 45 minutes (until it sounds hollow). If you want a good crust, but a cast iron pan with water in it, in the over with the bread for the first 25 min.