Bread

Directions

1. 1
   Heat 4 cups water to boiling.
2. 2
   Pour boiling water over cornmeal, wheat cereal and oatmeal.
3. 3
   Cool.
4. 4
   Add yeast to 1 cup warm water and proof.
5. 5
   The yeast is proofed when small bubbles appear on the surface, in about 5 to 7 minutes.
6. 6
   When water-grain mixture is cooled to about 100 degrees or so, add yeast mixture to it.
7. 7
   then add honey, 1 cup water and salt.
8. 8
   Stir well.
9. 9
   Add whole wheat flour, 1/2 cup at a time, mixing well with spoon between additions.
10. 10
    Add unbleached flour, 1 cup at a time, mixing with spoon.
11. 11
    When dough becomes too stiff to mix with spoon, use hands.
12. 12
    Use only enough unbleached flour to make a soft dough, which will still be sticky.
13. 13
    Turn out on well-floured board and knead for 5 minutes.
14. 14
    Dough will still be sticky.
15. 15
    Place in well-greased bowl, cover with damp cloth and place in warm place to rise until doubled in bulk, or until a finger pressed into dough leaves imprint, about 1 hour.
16. 16
    Punch down dough.
17. 17
    Turn out on lightly floured board.
18. 18
    Shape into 4 loaves and place in well-greased 9-by-5-inch loaf pans.
19. 19
    Cover with wax paper and allow to rise in warm place until doubled in bulk, about 1 hour.
20. 20
    Bake at 350 degrees for about 65 minutes, or until loaves test done.
21. 21
    remove from pans and cool on wire racks.
22. 22
    Freeze if desired.