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.
Tips & Substitutions
For a different flavor, consider adding herbs or spices such as rosemary or garlic powder. You can substitute half of the whole wheat flour with spelt flour for a nuttier taste. Ensure the water is not too hot when activating the yeast; otherwise, it can kill the yeast. This recipe is versatile, so feel free to experiment with various flours or sweeteners.
Serving Suggestions
This Pilgrim's Bread is perfect for sandwiches or served alongside soups and stews. It pairs beautifully with Hot Cranberry-Apple Cider for a cozy meal. For a delightful brunch, serve with butter and jam or use it as the base for a delicious bread pudding. It also complements hearty dishes like Zesty Steak Chili.
Storage & Reheating
Once cooled, store the bread in a paper bag at room temperature to maintain its crust. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pilgrim'S Bread contains roughly 345 calories, with 9g protein, 57g carbohydrates, and 9g fat. It is a good source of protein (18% of the Daily Value), iron (18% of the Daily Value), and dietary fiber (17% of the Daily Value). Note that it is relatively high in sodium, at 707mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of white flour?
Yes, you can substitute some or all of the white flour with whole wheat flour. Keep in mind that using more whole wheat flour may result in a denser bread. Adjust the liquid slightly if necessary to achieve the desired dough consistency.
How can I tell if the bread is done baking?
The bread is done when it is golden brown and sounds hollow when tapped on the bottom. You can also use an instant-read thermometer; the internal temperature should be around 190°F (88°C) when fully baked. If it's browning too quickly, cover it with foil.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Ensure the yeast is fresh and check the water temperature when activating it; it should be around 110°F (43°C). If the dough is too cold, let it rise in a warmer spot, like an oven with the light on.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).