Honey Multigrain Bread

Ingredients

• 0.8 cup cornmeal 
• 0.3 cup honey 
• 0.8 ounce yeast instant
• 3 tablespoons olive oil 
• 1 cup rye flour 
• 1 tablespoon salt 
• 8 cups unbleached flour 
• 3.8 cups water 
• 1 cup flour whole wheat

Equipment

• bowl
• sauce pan
• oven
• mixing bowl
• wire rack
• loaf pan

Directions

1. In a small saucepan, combine the cornmeal and water. Bring to a boil and cook for 5 minutes.
2. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
3. 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.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves.
5. 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).
6. Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped.
7. Remove from pans and allow to cool on a wire rack.