Pilgrim Bread

This is our usual bread. For 5 of us, I triple the batch. It makes 5 loaves and one foccaccia, batch of
cinnamon buns, pizza rolls or whatever strikes my fancy.

Combine in a bowl:
1/2 c. cornmeal
1/3 c. honey
1 T. salt

Gradually stir in:
2 c. tap hot water

1/4 c. olive oil
1/2 c. flax seeds, ground and mixed with 2/3 c. water until glommy

2 T. dry yeast in
1/2 c. warm water
Add yeast to cornmeal mixture

Beat in:
1/2 c. rye flour
3/4 c. whole wheat flour
Let rest 20 minutes.

Stir in enough whole wheat flour (4 – 5 c.) Turn onto floured surface. Knead, adding flour sparingly and only as needed, until smooth and elastic (feel of a soft earlobe and totally not sticky). Place in greased bowl, turning once to grease surface. Cover and let rise until double. Punch down. Knead again with minimal flour. Shape into loaves, place in greased pan. Cover and let rise half way, then bake at 375ºF about 45 minutes.

Joanne Gailius