- 2 packages yeast
- 2 cups lukewarm water
- 3 tablespoons blackstrap molasses
- 2 tablespoons canola oil
- 1 cup yellow cornmeal
- 3/4 teaspoon nutmeg
- 4 cups unbleached white flour
- 2 cups whole-wheat flour
- 2 teaspoons salt
Courtesy of Diane Kellner, owner of Gap Mountain Bakery & Café, in Keene, N.H.
- Combine yeast, warm water and molasses in a large bowl. Let stand until the yeast dissolves and bubbles, about 10 minutes.
- Stir in oil, cornmeal, nutmeg, 3 ½ cups white flour and 1 ¾ cups whole wheat flour.
- Beat with a wooden spoon until dough is sticky. Knead dough thoroughly on a clean, floured surface, for about 5 minutes, adding more flour if needed, but not too much as this should be a somewhat sticky dough. Place dough in an oiled bowl, cover with a clean cloth, and let rise in a warm place until doubled in bulk, about 1 to 1 ½ hours. Punch down and allow dough to rise a second time, about 45 to 50 minutes, again until doubled.
- Punch dough down a third time and divide it in half. Form into loaves and place in sprayed 9 x 5 x 2 ½-inch loaf pans. Let rise a third time, covered, for 30 to 35 minutes or until almost doubled in bulk. Towards the end of this rising, preheat oven to 350 F.
- Bake loaves about 45 to 55 minutes or until brown and crusty on both tops and bottoms. Remove loaves from pans and let cool on a rack.
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