-
1
Place 1/2 cup water and cornmeal in a small saucepan.
-
2
Bring to a boil over medium heat, stirring occasionally.
-
3
Cook until mixture thickens; about 5 minutes.
-
4
Remove from heat and stir in molasses.
-
5
Let cool to lukewarm.
-
6
In a small mixing bowl, dissolve yeast in 1/2 cup warm water.
-
7
Let sit until creamy; about 10 minutes.
-
8
In a large mixing bowl, combine the cooled cornmeal mixture with the yeast mixture; stir until well blended.
-
9
Add the bread flour and the salt, mix well.
-
10
Add the remaining whole wheat flour, 1/2 cup at a time, stirring well after each addition.
-
11
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
-
12
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.
-
13
Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
-
14
Preheat oven to 375F (190C) F (190 degrees C).
-
15
Deflate the dough and turn it out onto a lightly floured surface and form into a loaf.
-
16
Place the loaf in a lightly greased 9x5 inch loaf pan.
-
17
Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
-
18
Bake at 375F (190C) F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
