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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 calories carbohydrate: 13.2 g cholesterol: : - fat: 2 g fiber: 1.7 g protein: 1.7 g saturatedFat: 0.3 g servingSize: - sodium: 293 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

2 - 9x5 inch loaf pans

A loaf with good texture for a multi grain bread. Just enough of a taste of honey to make great toast or sandwiches.