My kids love this bread. Here are some hints for Robert from Georgia and any new bread bakers. First of all, use fresh, tasty ingredients. Often, locally grown flours will taste best to you. Filter your water before using it. So, first put the salt, olive oil, and honey into a large mixing bowl. Then put the water in a saucepan and add the cornmeal. While stirring it constantly, bring the cornmeal to a low boil and boil it for 5 minutes. If you aren't attentive enough, you will get lumps that will need to be picked out during the kneading process. Add the cooked cornmeal to the mixing bowl and stir until thoroughly blended. If you have a candy thermometer, stir the mixture until it cools to between 110 and 115 degrees. If you don't have a thermometer, continue to stir just until there is no more steam coming from the mixture. This is the time to add the yeast. Stir in the yeast and let it rest for 10 minutes. While you are waiting, prepare your flours by sticking a whisk into the flour bag and whisking the flour to fluff it up. Now add a large cup of rye flour to the bubbly cornmeal yeast mixture and stir it in. Then add a large cup of whole wheat flour and mix it in. Next, add all-purpose flour 1 cup at a time until the dough isn't too sticky (probably 3 or 4 cups). Then sprinkle lots of flour onto your kneading board and scrape all of the dough out of the bowl. Set your timer for 10 minutes and start kneading the dough, continually sprinkling generous amo
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My kids love this bread. Here are some hints for Robert from Georgia and any new bread...