Preparation:
In a 1-quart glass measuring cup or bowl, combine corn meal, oats, bran
and wheat germ. Pour in 2 cups boiling water. Stir thoroughly. Set aside
to cool. Place yeast in large mixing bowl. Add 1/2 cup warm water. Stir
to dissolve yeast. Add honey, butter and salt. Mix thoroughly. Add
cooled cornmeal mixture. Stir until smooth. Stir in whole wheat flour.
Gradually add unbleached flour, one cup at a time, until mixture is
stiff enough to knead (about 2-1/2 cups). Sprinkle remaining flour on
board. Knead dough for 10 to 12 minutes until smooth. Add additional
flour as necessary. Shape dough into ball. Lightly grease clean mixing
bowl. Place dough in warm, draft-free place until doubled in size (about
1-1/2 hours). Punch down dough to remove air bubbles. Turn out onto
lightly floured board. Divide dough in half. Shape each half into a
round loaf. Place loaves on a large lightly greased cookie sheet or 2
pie plates. Cover. Place in warm, draft-free place until double in size
(about 1 hour). Bake in preheated oven at 350°F 40 to 50 minutes or
until bread sounds hollow when tapped. Remove loaves from cookie sheet.
Cool on wire racks |
