Serves: 5
Total Calories: 611
Yield: 2 Large Loaves

1 cup water
1/2 cup yellow cornmeal
1 1/2 cups cold water
2 tablespoons (2 packets) active dry yeast
1/3 cup nonfat dry milk powder
3 tablespoons brown sugar
1 tablespoon salt
5-6 cups whole wheat flour

1. Put 1 cup of cold water into a small saucepan, then stir in the cornmeal. Stirring constantly (to prevent lumps), bring the mixture to a boil. Reduce the heat to low and simmer (still stirring) for 2 to 3 minutes, or until the cornmeal is very thick. Transfer the mixture to a dishpan or large bowl and add the cold water. Stir with a wooden spoon until the mixture has cooled to lukewarm.

2. Add the yeast, milk powder, brown sugar, salt, and 3 cups of flour to the cooled cornmeal. Beat with a wooden spoon for 1 or 2 minutes, or until the mixture is well blended and free of cornmeal lumps.

3. Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour, but be aware that this tends to be a sticky dough that is never really easy to handle (don’t be put off by it, it’s all that cornmeal mush that does it—and it’s worth the trouble). Begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 6 or 7 minutes, then shape the dough into a ball.

4. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) two 9-x-5- inch bread pans and set aside.

5. Punch down the risen dough, knead for a minute (the dough will be much more manageable at this point), and shape into a ball. Cut in half, and pat each half into a flattened rectangle that is a little longer than the pans. Starting at one of the long sides, tightly roll up each rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pans, cover, and let rise for 45 minutes, or until doubled in bulk (the loaves will just about reach the tops of the pans).

6. Place in a preheated 375°F oven and bake for about 45 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 611
Calories from Fat: 3

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread