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Old-Fashioned Wheat Bread Recipe

Old-Fashioned Wheat Bread Recipe - 2 loaves


1/2 cup cornmeal

3/4 cup cold water

1 1/2 cups water

3 tablespoons olive oil

1/2 cup dark molasses

2 tablespoons salt

1 package active dry yeast

1/4 cup warm water

3 cups whole-wheat flour

3 cups unbleached white flour

1/3 cup 1% buttermilk

tub safflower margarine


Put cornmeal into a small bowl, cover with 3/4 cup cold water. Soak 5 minutes, stir. Bring 1 1/2 cups water to a boil, gradually add cornmeal. Cook and stir over low heat until mixture comes to a boil. Remove from heat. Add olive oil, molasses and salt. Cool to room temperature, stirring occasionally. Dissolve yeast in 1/4 cup warm water, stir into cornmeal mixture. Put whole-wheat flour into a mixing bowl, add cornmeal-molasses mixture and stir with a wooden spoon to blend. Gradually add white flour and buttermilk. Knead on a lightly floured surface until smooth and elastic. If dough seems dry, add additional water, one tablespoon at a time. (This dough has a dry, heavy consistency, however, it will not be that way once it is baked).


Turn dough into a mixing bowl greased with tub safflower margarine. Cover with a kitchen towel and let rise in a warm place 3 hours. (It may not double in size). Punch down, knead slightly. Divide dough in half. Roll each half into a cylinder, turn each cylinder into a loaf pan greased with tub safflower margarine. Cover and let rise in a warm place 1 1/2 hours.


Bake at 400oF for 15 minutes. Reduce heat to 350oF and bake 20-30 minutes longer, or until bread pulls away from edges of the pans. Remove from pans and let cool on wire racks.

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