Serves: 2
Total Calories: 1,705

2/3 cup yellow cornmeal
1/2 cup brown sugar
1 tablespoon salt
2 cups water boiling
1/4 cup vegetable shortening solid
2 packages yeast active dry
1/2 cup water warm (110° to 115° F)
3/4 cup whole wheat flour stirred*
1/2 cup rye flour stirred*
4 1/4 cups flour

Grease 2 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans and sprinkle with approximately 1 tablespoon cornmeal. In a large bowl, thoroughly combine remaining cornmeal, brown sugar, salt, 2 cups boiling water, and shortening. Let cool to lukewarm, about 30 minutes. Soften yeast in 1/2 cup warm water stir into cornmeal mixture. Add whole wheat and rye flours mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out onto a floured board and knead until smooth, 6 to 8 minutes. Return dough to a greased bowl cover, set in a warm place free from drafts, and let rise until doubled in bulk, 50 to 60 minutes. Divide in half. Let rest 5 minutes shape into 2 loaves. Place in prepared loaf pans. Cover and let rise for about 30 minutes. Bake in a preheated 375° F oven for 45 minutes.

* For "stirred" flour, stir the flour gently with a spoon to lighten before measuring.

Nutritional Facts:

Serves: 2
Total Calories: 1,705
Calories from Fat: 234

More Recipes from the Budget Cookbook:
Apple Muffins
Basic Crepes
Black Forest Pumpkin Bread
Caramel-Peanut Rolls
Coconut Coffee Bread
Colonial Bread
Egg Bread
Lacy Bread Crumb Pancakes
Whole Wheat Crackers