Pilgrim'S Bread

• 1/2 c. yellow cornmeal
• 1/3 c. packed brown sugar
• 1 Tbsp. salt
• 2 c. boiling water
• 1/4 c. oil
• 2 pkg. dry yeast
• 1/2 c. warm water (110~)
• 3/4 c. whole wheat flour
• 1/2 c. rye flour
• 4 1/4 to 4 1/2 c. unbleached white flour

1. Thoroughly combine cornmeal, brown sugar and salt.
2. Stir gradually into boiling water; stir in oil.
3. Cool until lukewarm (about 1/2 hour).
4. Soften yeast in the warm water.
5. Stir into cornmeal mixture.
6. Add whole wheat and rye flours; mix well.
7. By hand, stir in enough white flour to make a moderately stiff dough. Put on a lightly floured board; knead 5 to 10 minutes until smooth and elastic.
8. Shape into a ball.
9. Place into a lightly greased bowl, turning once to grease surface.
10. Cover and let rise in a warm place until doubled (1 hour).
11. Punch down.
12. Turn out on lightly floured surface.
13. Divide in half.
14. Cover.
15. Let rest 10 minutes.
16. Shape into 2 loaves and put into 2 greased 9 x 5 x 3-inch loaf pans; cover and let rise in warm place until almost doubled (1/2 hour).
17. Bake at 375u0b0 for about 45 minutes.
18. If bread browns too fast, loosely cover with foil after 25 minutes.
19. Remove from pans; cool.

yellow cornmeal, brown sugar, salt, boiling water, oil, yeast, warm water, whole wheat flour, rye flour, unbleached white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974380 (may not work)