Yeast Cornbread

• 4 1/2 to 5 c. whole wheat flour or part whole wheat and part unbleached
• 1 1/4 c. cornmeal (from whole corn, not degerminated cornmeal)
• 2 1/2 tsp. salt
• 1 Tbsp. yeast
• 2 1/4 c. very warm water (120~ to 130~)
• 1 Tbsp. blackstrap molasses
• 1/4 c. honey

1. In a large bowl mix 2 1/2 cups flour, cornmeal, salt and dry yeast.
2. Gradually add warm water, honey and molasses.
3. Beat 2 minutes with an electric mixer at medium speed, while slowly adding two more cups of flour, scraping bowl occasionally.
4. Add 1/2 cup flour.
5. Beat 2 more minutes.
6. Stir in enough addtional flour to make a stiff dough.
7. Knead 8 to 10 minutes.
8. Let rise until double in bulk, about 1 hour.
9. Punch down.
10. Divide dough in half.
11. Form into two loaves.
12. Place in 2 small "Pammed" loaf pans.
13. Cover.
14. Let rise until double in bulk, about 45 minutes.
15. Bake in a preheated oven at 375u0b0 for 45 minutes.
16. Makes 2 small loaves.
17. For excellent zwieback, slice thin and bake at 200u0b0 until dry and crisp.

whole wheat flour, cornmeal, salt, yeast, very warm water, blackstrap molasses, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593636 (may not work)