Colonial Yeast Bread

• 1/2 c. corn meal
• 1/2 c. packed brown sugar or 1/3 c. honey
• 1 Tbsp. salt
• 2 c. boiling water
• 1/2 c. vegetable oil
• 2 pkg. (1/4 oz. each) active dry yeast
• 1/2 c. warm water
• 3/4 c. whole wheat flour
• 1/2 c. rye flour
• 4 1/2 to 5 1/2 c. all-purpose flour

1. In a mixing bowl, combine corn meal, sugar or honey, salt, boiling water and oil.
2. Cool to lukewarm.
3. Dissolve yeast in warm water and let stand 5 minutes.
4. Stir into cornmeal mixture.
5. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough.
6. Turn on floured board; knead until smooth and elastic, about 6 to 8 minutes.
7. Place in greased bowl.
8. Cover and let rise in warm place until doubled, about 1 1/2 hours.
9. Punch down dough.
10. Divide into 2 balls.
11. Cover and let rest 10 minutes. Shape into 2 loaves.
12. Place in ungreased loaf pan.
13. Cover.
14. Let rise until doubled.
15. Bake at 375u0b0 for 35 to 40 minutes.

corn meal, brown sugar, salt, boiling water, vegetable oil, active dry yeast, warm water, whole wheat flour, rye flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944354 (may not work)