This popular recipe was printed in the Kansas Wheat Commission’s 30th Anniversary Recipe book in 1987. It was also selected to appear in the 2005 Kansas Getaway Guide.
½ cup yellow cornmeal
¼ cup brown sugar
2 teaspoons salt
¼ cup vegetable oil
1 cup boiling water
2 packages RED STAR® Active Dry Yeast
½ cup lukewarm water (110-115°F)
1 cup cool water
1 cup whole wheat flour
½ cup rye flour
4 - 4 ½ cups bread flour
- In a large mixing bowl, combine cornmeal, brown sugar, salt, and oil with 1 cup boiling water. Dissolve yeast in ½ cup lukewarm water. Mix cool water into cornmeal mixture; stir in yeast. Beat in whole wheat and rye flours, mixing well. Gradually stir in enough bread flour to make a moderately soft dough.
- Turn dough onto lightly floured surface and knead until smooth and elastic, using only enough additional flour to handle the dough. Knead dough 10 to 12 minutes.
- Place dough in a greased bowl, turning to grease top. Cover; let rise in warm (90°F) place until double, about 1 hour. Punch dough down and divide into 2 pieces.
- Shape each piece into round loaves. Place in greased 9-inch pie plates or cookie sheets that have been sprinkled with additional cornmeal. Cover; let rise until almost double.
- With a very sharp knife, gently make 4 slashes in the top of each loaf in a tick-tack-toe pattern; only about ⅛ to ¼-inch deep.
- Bake in preheated 375°F oven 30 to 35 minutes, or until golden and loaf sounds hollow when tapped. Remove from pans after 5 minutes and cool on rack.
Makes 2 loaves, 20 slices each
Nutrition information per serving (one slice): 88 cal, 2 g fat, 0 mg chol, 118 mg sodium, 16 g carbo, 1 g fiber, 2 g pro, 31 mcg folate.