3 TBSP butter
2 1/2 c. water
1/2 c. cornmeal
2 tsp. salt
1 packet active dry yeast
2 tsp. lukewarm water
2 1/2 c. organic whole-wheat flour
4c. organic white flour
(makes 2 loaves)
- Grease two 6-cup loaf pans. Heat the butter, molasses and measured water in a pan until the butter has melted. Add the cornmeal and salt and stir over low heat until boiling. Cool until lukewarm.
- In a small bowl, mix the yeast with the lukewarm water, then set aside for 5 minutes.
- Combine the cornmeal mixture and the yeast mixture in a large bowl. Fold in the whole-wheat flour to form a sticky dough. Turn out onto a lightly floured surface and knead for 10-15 minutes, until the dough is smooth and elastic. Add a little more flour if needed.
- Place in lightly oiled bowl, cover with lightly oiled plastic wrap and let rise in a warm place for about an hour or until doubled in bulk.
- Knead the dough lightly on a well floured surface, shape into 2 loaves and place in the prepared pans. Cover with lightly oiled plastic wrap and let rise, in a warm place, for 35-45 minutes or until doubled in size and the dough reaches the top of the pans.
- Meanwhile, preheat the oven to 400 degrees Fahrenheit. Using a sharp knife, slash the tops of the loaves 3-4 times. Bake for 15 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for another 35-40 minutes or until it sounds hollow when tapped on the bottom. Turn out on to a wire rack to cool slightly. Serve warm.