honey multigrain bread

Ingredients

• Servings: 2
• 3/4 cup cornmeal
• 3 3/4 cups water
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1/4 cup honey
• 3 (.25 ounce) packages instant yeast
• 1 cup rye flour
• 1 cup whole wheat flour
• 8 cups unbleached flour

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 30 mins


• in a small saucepan, combine the cornmeal and water. bring to a boil and cook for 5 minutes. pour into a large mixing bowl. stir in salt, oil and honey; let cool until lukewarm.
• in a large bowl, combine the cooled cornmeal mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. allow dough to rise 30 minutes, or until doubled.
• deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. remove from pans and allow to cool on a wire rack.