Olney Plus Bread

• 1 cup cornmeal
• 1 cup oats
• 1 cup bulghur
• 2 Tablespoons yeast
• 1/2 cup honey
• 1 Tablespoon salt
• 4 Tablespoons butter
• 2 Tablespoon gluten flour
• 2 cups millet flour
• 4 cups whole wheat flour
• 2-4 cups spelt flour
• 1 cup buttermilk
• 5 cups water

1. Pour 4 cups boiling water over the cornmeal, oats and bulghur. Add honey, butter and salt. Let cool to lukewarm. Mix buttermilk and 1 cup lukewarm water, then add the yeast to soften. Add to the grain mixture. Add whole wheat flour one cup at a time, then add the gluten and millet flour. Add spelt flour until too stiff to stir then turn out on floured surface and work in more spelt flour until you can handle the dough. Knead for 10 minutes, adding flour as needed. It is a sticky dough. Cover and let rise about 90 minutes, until doubled. Punch down and divide into four. Form round loaves and place on parchment paper squares. Place these on inverted cookee sheets sprinkled with cornmeal. Cover with plastic wrap and allow to rise until doubled about 45-75 minutes. Meanwhile pre-heat oven with baking tiles to 350 degrees. Slash tops with razor and slide onto tiles to bake for 35-40 minutes. Makes 4 loaves.

cornmeal, oats, bulghur, yeast, honey, salt, butter, gluten flour, millet flour, whole wheat flour, flour, buttermilk, water

Taken from www.epicurious.com/recipes/member/views/olney-plus-bread-50128513 (may not work)