Squaw Bread

• 1 cup cornmeal
• 1 cup natural bran
• 1 cup oatmeal
• 1 cup gluten flour
• 3 cups whole wheat flour
• 4 -6 cups unbleached flour
• 3 (1/4 ounce) packages yeast
• 2/3 cup honey (or 1/3 cup honey and 1/3 cup molasses for darker color)
• 2 teaspoons salt
• 4 cups boiling water
• 1 cup warm water
• 1/4 cup butter

1. Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
2. Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
3. Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
4. Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
5. Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
6. NOTE: Time does not include 3 hour rise time.
7. Makes 4 loaves.

cornmeal, natural bran, oatmeal, gluten flour, whole wheat flour, flour, yeast, honey, salt, boiling water, water, butter

Taken from www.food.com/recipe/squaw-bread-118159 (may not work)