Honey Multigrain Bread recipe

2 servings

3/4 cup cornmeal

3 3/4 cups water

1 tablespoon salt

3 tablespoons olive oil

1/4 cup honey

3 (.25 ounce) packages instant yeast

1 cup rye flour

1 cup whole wheat flour

8 cups unbleached flour

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.

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.