Preparation:
In a small saucepan, heat cranberry juice to a simmer and gradually stir in the cornmeal, stirring constantly. Reduce heat to low and stir the mixture continuously with a wooden spoon until the mixture is thick and smooth. Add 1/3 C. honey and salt; set aside to cool to lukewarm.
Meanwhile, dissolove yeast in lukewarm water in a large mixing bow. Stir in the whole wheat flour and the cooled cornmeal mixture. Coarsely chop cranberries and orange peel. Add to dough mixture and stir thoroughly. Add the all-purpose flour to make a soft dough. The dough will be sticky. Knead until smooth and elastic. Place in a greased bowl, turn to grease the top and cover. Let rise in a warm place until doubled.
Punch down and turn out onto a lightly floured surface. Tear off pieces of the dough and shape into smooth balls, about 2" in diameter. Place 2" apart on lightly greased cookie sheets. Let rise in a warm spot until doubled in bulk. Preheat oven to 375F. Brush with the egg wash (1 egg and 1 tbsp water) and sprinkle tops lightly with cornmeal. Bake 20 minutes or until golden brown. |
