Pilgrim Bread

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READY IN: 2hrs 35mins
SERVES: 24
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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