Honey Multigrain Bread Recipe

In a small saucepan combine the cornmeal and water. Bring to a boil and cook for 5 minutes. Pour into a large mixing bowl. Stir in salt oil and honey; let cool until lukewarm.

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.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. 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).

Bake in preheated oven for 40 minutes or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.