Pilgrim'S Bread

Directions

1. 1
   Thoroughly combine cornmeal, brown sugar and salt.
2. 2
   Stir gradually into boiling water; stir in oil.
3. 3
   Cool until lukewarm (about 1/2 hour).
4. 4
   Soften yeast in the warm water.
5. 5
   Stir into cornmeal mixture.
6. 6
   Add whole wheat and rye flours; mix well.
7. 7
   By hand, stir in enough white flour to make a moderately stiff dough. Put on a lightly floured board; knead 5 to 10 minutes until smooth and elastic.
8. 8
   Shape into a ball.
9. 9
   Place into a lightly greased bowl, turning once to grease surface.
10. 10
    Cover and let rise in a warm place until doubled (1 hour).
11. 11
    Punch down.
12. 12
    Turn out on lightly floured surface.
13. 13
    Divide in half.
14. 14
    Cover.
15. 15
    Let rest 10 minutes.
16. 16
    Shape into 2 loaves and put into 2 greased 9 x 5 x 3-inch loaf pans; cover and let rise in warm place until almost doubled (1/2 hour).
17. 17
    Bake at 375° for about 45 minutes.
18. 18
    If bread browns too fast, loosely cover with foil after 25 minutes.
19. 19
    Remove from pans; cool.