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1
Heat 4 cups water to boiling.
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2
Pour boiling water over cornmeal, wheat cereal and oatmeal.
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3
Cool.
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4
Add yeast to 1 cup warm water and proof.
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5
The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
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6
When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it.
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7
then add honey, 1 cup water and salt.
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8
Stir well.
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9
Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions.
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10
Add unbleached flour, 1 cup at a time, mixing with spoon.
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11
When dough becomes too stiff to mix with spoon, use hands.
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12
Use only enough unbleached flour to make a soft dough, which will still be sticky.
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13
Turn out on well-floured board and knead for 5 minutes.
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14
Dough will still be sticky.
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15
Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
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16
Punch down dough.
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17
Turn out on lightly floured board.
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18
Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans.
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19
Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
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20
Bake at 350 degrees for about 65 minutes, or until loaves test done.
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21
remove from pans and cool on wire racks.
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22
Freeze if desired.
