Peasant Bread

• 3 cups flour, all-purpose
• 2 packages yeast, active dry
• 1 3/4 cups water
• 1/4 cup molasses
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 1 1/2 cups rye flour
• 1/2 cup bran flakes cereal whole
• 13 cup cornmeal yellow
• 1 tablespoon caraway seeds

1. In a large mixer bowl combine 2 cups of the all-purpose flour and the yeast.
2. In saucepan heat water, molasses, oil, and salt just until warm (115 to 120 degrees); stir constantly.
3. Add to flour mixture.
4. beat at low speed of electric mixer 1/2 minute, scraping bowl.
5. Beat 3 minutes at high speed.
6. Stir in rye flour, bran, cornmeal, caraway, and as much remaining all-purpose flour as you can mix in with a spoon.
7. Turn out onto lightly floured surface.
8. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
9. Shape into a ball.
10. Place in a greased bowl; turn once to grease surface.
11. Cover; let rise in a warm place until double (1 to 1 1/4 hours).
12. Punch down; turn out onto floured surface.
13. Divide in half.
14. Cover; let rest 10 minutes.
15. Shape into 2 loaves; place in 2 greased 8x4x2" loaf pans.
16. Cover; let rise until nearly double (30 to 45 minutes).
17. Bake in a 375 degree F oven 35 to 40 minutes or until the bread is done.
18. Cool on wire rack.

flour, yeast, water, molasses, vegetable oil, salt, rye flour, bran flakes cereal, cornmeal yellow, caraway seeds

Taken from recipeland.com/recipe/v/peasant-bread-37314 (may not work)