Tuesday, October 19, 2010

Pilgrims' Bread

We love this crusty bread! The flavors of cornmeal and rye really set this bread apart from plain whole wheat bread.

This recipe is from the  Better Homes and Gardens  Homemade Bread Cookbook that I picked up at the thrift store for a dollar a few years ago. We've enjoyed many recipes from this book, including this one. I've made a few changes to the original recipe.

Pilgrims' Bread- makes 2 loaves


1/2 cup yellow cornmeal
1/3 cup packed brown sugar
1 tablespoon salt
2 cups boiling water
1/4 cup olive oil
2 packages or tablespoons active dry yeast (SAF yeast is my favorite!)
1/2 cup warm water (110 degrees)
1/2 cup rye flour
2 and 3/4 cups whole wheat flour
2 and 1/2 cups unbleached white flour
8 teaspoons Vital Wheat Gluten, optional

Thoroughly combine cornmeal, brown sugar, and salt; stir gradually into boiling water. Stir in oil. Cool to lukewarm (about 30 minutes).

Soften yeast in the warm water; stir into cornmeal mixture. 

Add rye and whole wheat flours. Mix well. By hand, stir in enough unbleached white flour to make a moderately stiff dough.

Turn out onto a lightly floured surface; knead until smooth and elastic ( about 6 to 8 minutes).

Shape dough into ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (about 1 hour). Punch dough down; turn out onto lightly floured surface and divide in half. 

Shape the dough into two loaves and place in greased 9x5x3 inch loaf pans. Cover and let rise until almost doubles (about 30 minutes).

Bake at 375 degrees about 45 minutes or until done. If bread seems to be browning too quickly, cap loosely with foil after the first 25 minutes or so.

Remove bread from pans to cool.


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