A hearty and flavorful bread combining cornmeal and whole wheat flour, perfect for any occasion.
Mix the cornmeal, brown sugar, and salt in a bowl.
Ensure the sugar and salt are evenly distributed for consistent flavor.
Pour the boiling water over the dry mixture and stir until smooth.
Stir quickly to avoid lumps forming in the mixture.
Let the mixture cool to lukewarm, then add the oil.
Test the temperature with your finger; it should feel warm but not hot.
Dissolve the yeast in warm water and add to the mixture.
Ensure the water is warm, not hot, to properly activate the yeast.
Mix in the whole wheat flour, then gradually add the all-purpose flour to form a dough.
Add the flour slowly to prevent the dough from becoming too stiff.
Knead the dough on a floured surface for 6-8 minutes.
Knead until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to maintain moisture.
Punch down the dough, knead briefly, and shape into two loaves.
Ensure the loaves are evenly shaped for uniform baking.
Place the loaves in greased bread pans, cover, and let rise until nearly doubled, about 45 minutes.
Place the pans in a warm, draft-free area for best results.
Bake at 375°F for 35 minutes or until golden brown.
Tap the loaves; a hollow sound indicates they are done.
Remove the loaves from the pans and cool on a wire rack.
Cover the loaves with a cloth while cooling for a softer crust.
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