Servings:
depends on appetite
Preparation Time:
3.5 hours
Ingredients

* 1 package of active dry yeast (2 1/4 tsp)
* 1 1/4 cups of warm water
* 2 tbsp unsalted butter
* 1/4 cup molasses
* 1/2 cup yellow cornmeal
* 2 cups whole wheat flour
* 1 cup all-purpose flour
* 1 1/2 tsp salt

Cooking Instructions
In a large bowl, sprinkle yeast over warm water and stir to dissolve. Add unsalted butter, molasses, cornmeal, whole wheat flour, all-purpose flour, and salt

Stir until things come together (add more all-purpose flour if needed), then knead on a lightly floured surface (a large marble slab or countertop works just fine for me) until the dough is smooth and elastic; add more all-purpose flour until the dough isn’t sticky. The kneading will take about ten minutes.

Move dough into oil-coated bowl, swish dough to coat, and let rise covered until doubled in volume (an hour or less).

Punch down, let rest covered for ten minutes, shape to fit a loaf pan (non-stick, spray with PAM), and let rise covered until doubled in volume. I start to preheat the oven to 375F after an hour, the dough will be ready to bake after about another half hour.

Slash the top, brush with water, and bake with steam for about 40 minutes. For a crustier crust, remove from the loaf pan for the last ten minutes of baking.
Source:
Secrets of a Jewish Baker, by George Greenstein