Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cranberry juice
     1/2           cup  yellow cornmeal
  4        tablespoons  butter -- room temperature
     1/3           cup  honey
  1         tablespoon  salt
  1            package  dry yeast
     1/2           cup  warm water
  1                cup  whole-wheat flour
  2 1/2           cups  cranberries
  1                     orange -- grated , zest of
  4               cups  flour -- up to 5 cups
  1                     egg -- lightly beaten with
  1         tablespoon  water
                        additional cornmeal

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.

Nutritional Information:

3710 Calories (kcal); 60g Total Fat; (14% calories from fat); 85g Protein; 719g Carbohydrate; 311mg Cholesterol; 6959mg Sodium