Combine cornmeal, brown
sugar and salt. Stir gradually into the boiling water with softened butter.
Let cool about twenty minutes.
Soften yeast in warm
water. Stir into cooled cornmeal mixture. Add wheat germ, whole wheat,
soy and rye flours. Stir in white flour one cup at a time. Mix vigorously
until dough is moderately stiff.
Turn onto a well-floured
board, and knead until smooth and elastic, about 8 - 9 minutes. Use a
scraper or a spatula to incorporate any dough that sticks to the board.
The dough will stay slightly sticky.
When dough can be shaped
into a ball, place in a lightly greased bowl, turning to coat the surface
of the bread.
Let rise in a warm, draft-free place
until double in bulk, about one hour.
Punch down and divide in two. Cover
and let rest for 10 minutes.
Shape into two loaves and place in
greased 9x5x3 inch pans. Let dough rise again until doubled, about 30
- 40 minutes.
Bake in preheated 375° F oven
for about 45 minutes or until bread sounds hollow when tapped with knuckles. Cool on a wire
Yield: 2 Healthy Loaves.
recipe from www.inmamaskitchen.com
Binkerd for Debbie Farrell
This is the perfect
bread to acccompany the vitamin rich Minestrone given to us by Marisa Viola for Diana Serbe.