Honey Multigrain Bread recipe
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Ingredients
- ¾ cup cornmeal 3 ¾ cups water 1 tablespoon salt 3 tablespoons olive oil ¼ cup honey 3 (.25 ounce) packages instant yeast 1 cup rye flour 1 cup whole wheat flour 8 cups unbleached flour
Nutrition Info
- 74.6 caloriescarbohydrate: 13.2 gcholesterol: : -fat: 2 gfiber: 1.7 gprotein: 1.7 gsaturatedFat: 0.3 gservingSize: -sodium: 293 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Honey Multigrain Bread
Directions
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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 onto 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 onto 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.