Prep 2 hrs
Cook 35 mins
This is the recipe my husband's grandmother made religiously every Monday. It has a great rustic texture and slight sweetness that makes wonderful toast - especially when slathered with peanut butter. I'm putting it here for safe keeping - I've lost the recipe once; never again!
- 1⁄2 cup yellow cornmeal
- 1⁄3 cup brown sugar, packed
- 1 tablespoon salt
- 2 cups boiling water
- 1⁄4 cup cooking oil
- 2 (1/4 ounce) packages dry yeast
- 1⁄2 cup warm water (110 F)
- 3⁄4 cup whole wheat flour
- 1⁄2 cup rye flour
- 4 -4 1⁄2 cups all-purpose white flour
- Thoroughly combine cornmeal, brown sugar, and salt.
- Stir gradually into boiling water.
- Stir in oil. Cool to lukewarm.
- Soften yeast in warm water. Stir into cornmeal mixture.
- Add whole wheat and rye flour; mix well. Stir in enough white flour to make a moderately stiff dough.
- Turn out onto a lightly floured surface and knead 6-8 minutes.
- Shape dough into a ball; place in bowl, cover, put in a warm place and let rise until double, about 1 hour.
- Punch down. Knead a little more; shape dough into 2 loaves.
- Put into greased bread pans; cover and let rise until almost double, about 45 minutes.
- Bake the loaves at 375º F until done, about 35 minutes.
- Remove from pans and cool on wire racks, covered.
- Butter loaves as you remove them from the oven for softer crust.
- note: bread flour or unbleached flour can be substituted for the a.p. white flour.
Excellent multigrain bread, hearty and a bit sweet. Like Dj's Eagles, I increased the proportion of whole wheat and rye flour, and it still came out great. I made one 9x5-inch loaf and a dozen rolls (clover-shaped, in a muffin tin.) The rolls were done in about 20 minutes, and I brushed the tops with melted butter 5 minutes before they were done to encourage browning.
I made this with my bread machine. I followed the directions, except, I put the cornmeal/yeast mixture in my bread machine first. Then, I put my flours in. I also used 1 c. whole wheat flour. I set the bread machine on the dough cycle for a 2 lb. loaf. Once the machine stopped after mixing and kneading, I put the dough in the bowl and covered it. Then, I just followed the rest of the directions. It makes a perfectly textured loaf of bread. This is really a wheat bread recipe. The rye flour does not stand out but probably adds to the rustic texture.
I followed the recipe exactly, and this bread turned out absolutely amazing. Very flavorful, sweet, and a nice soft crumb with a firm crust. Fabulous!