Heartland Loaves

• 2 c. boiling water
• 1/2 c. cornmeal
• 1/3 c. firmly packed brown sugar
• 2 tsp. salt
• 2 pkg. dry yeast
• 1/2 c. warm water (105~ to 115~)
• 1/4 c. vegetable oil
• 3/4 c. whole wheat flour
• 1/2 c. rye flour
• 4 1/2 to 5 c. all-purpose flour

1. Combine first 4 ingredients in a large mixing bowl; cool to 105u0b0 to 115u0b0.
2. Dissolve yeast in warm water; let stand 5 minutes. Stir yeast mixture and oil into cornmeal mixture.
3. Add wheat and rye flours, stirring well.
4. Gradually add enough all-purpose flour to make a stiff dough.
5. Turn dough out onto a floured surface; knead until smooth and elastic (about 8 minutes).
6. Place in a well-greased bowl, turning to grease top.
7. Cover; let rise in a warm place (85u0b0), free from drafts, 1 hour, or until doubled in bulk.

boiling water, cornmeal, brown sugar, salt, yeast, warm water, vegetable oil, whole wheat flour, rye flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518990 (may not work)