Pilgrim'S Bread
A hearty, wholesome bread with cornmeal, whole wheat, and rye flours, ideal for breakfast or sandwiches, offering rich flavors and a satisfying texture for bread lovers.
Ingredients
Instructions
- Thoroughly combine cornmeal, brown sugar, and salt.
- Stir gradually into boiling water; stir in oil.
- Cool until lukewarm (about 1/2 hour).
- Soften yeast in the warm water.
- Stir yeast into the cornmeal mixture.
- Add whole wheat and rye flours; mix well.
- By hand, stir in enough white flour to make a moderately stiff dough.
- Put the dough on a lightly floured board; knead 5 to 10 minutes until smooth and elastic.
- Shape into a ball.
- Place into a lightly greased bowl, turning once to grease the surface.
- Cover and let rise in a warm place until doubled in size (about 1 hour).
- Punch down the dough.
- Turn out on a lightly floured surface.
- Divide the dough in half.
- Cover and let rest for 10 minutes.
- Shape into 2 loaves and put into 2 greased 9 x 5 x 3-inch loaf pans.
- Cover and let rise in a warm place until almost doubled (about 1/2 hour).
- Bake at 375°F (190°C) for about 45 minutes.
- If the bread browns too fast, loosely cover with foil after 25 minutes.
- Remove from pans; cool before slicing.
Nutrition & Diet Analysis (per serving)
748
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).