Pioneer’s Bread

A rustic loaf containing cornmeal, dark rye and 100% stone ground whole wheat flour. From the kitchen of E. Fletcher, Ashland, OR. A contest winner at the 1992 Bob’s Red Mill/Fred Meyer Baking Contest.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
A rustic loaf containing cornmeal, dark rye and 100% stone ground whole wheat flour. From the kitchen of E. Fletcher, Ashland, OR. A contest winner at the 1992 Bob's Red Mill/Fred Meyer Baking Contest.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
A rustic loaf containing cornmeal, dark rye and 100% stone ground whole wheat flour. From the kitchen of E. Fletcher, Ashland, OR. A contest winner at the 1992 Bob's Red Mill/Fred Meyer Baking Contest.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small bowl stir together the cornmeal, salt and brown sugar; stir into boiling water and oil. Cool mixture until just warm, stir occasionally.



    In a mixing bowl stir together 2 cups of the unbleached white flour and yeast. Add cornmeal mixture. Beat on low speed 3 minutes, scrape sides of bowl.



    Add whole wheat flour and rye flour and as much white flour as you can to make a softly firm dough; turn out onto a lightly floured surface. Knead in enough flour to make a smooth and elastic dough, about 6-8 minutes.



    Put in a lightly oiled bowl and turn to coat; cover lightly and let rise until doubled in bulk.



    Turn out, cover and let rise 10 minutes. Divide in half and shape into loaves. Place in two greased bread pans and let rise until almost doubled in bulk.



    Preheat oven to 375 degrees F and bake about 45 minutes. Cover tops with foil last 20 minutes.

    Remove from pans. Brush tops with butter, cover and cool.



    Makes 2 loaves (13 slices each).





    NUTRITIONAL INFORMAITON

    Serving Size: 1 Slice (63g)



    Calories 170, Calories from Fat 45, Total Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 15mg, Total Carbohydrates 28g, Dietary Fiber 2g, Sugars 3g, Protein 5g.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *