Bread

• 1 cup cornmeal, uncooked
• 1 cup whole-wheat cereal, uncooked
• 1 cup regular oatmeal, uncooked
• 2 tablespoons yeast
• 1/2 cup honey
• 2 teaspoons salt
• 2 cups whole-wheat flour
• 6 to 8 cups unbleached flour

1. Heat 4 cups water to boiling.
2. Pour boiling water over cornmeal, wheat cereal and oatmeal.
3. Cool.
4. Add yeast to 1 cup warm water and proof.
5. The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
6. When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it.
7. then add honey, 1 cup water and salt.
8. Stir well.
9. Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions.
10. Add unbleached flour, 1 cup at a time, mixing with spoon.
11. When dough becomes too stiff to mix with spoon, use hands.
12. Use only enough unbleached flour to make a soft dough, which will still be sticky.
13. Turn out on well-floured board and knead for 5 minutes.
14. Dough will still be sticky.
15. Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
16. Punch down dough.
17. Turn out on lightly floured board.
18. Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans.
19. Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
20. Bake at 350 degrees for about 65 minutes, or until loaves test done.
21. remove from pans and cool on wire racks.
22. Freeze if desired.

cornmeal, cereal, regular oatmeal, yeast, honey, salt, wholewheat flour, flour

Taken from cooking.nytimes.com/recipes/2543 (may not work)