All-American Bread(From "A Diary Of Bread") - cooking recipe

Ingredients

3/4 c. corn meal
1/3 c. plus 2 Tbsp. brown sugar
1 1/2 Tbsp. salt
3 c. boiling water
1/4 c. plus 2 Tbsp. oil
3 pkg. yeast
1/4 tsp. ginger
1 tsp. sugar
3/4 c. warm water
1 1/2 c. whole wheat flour
3/4 c. rye flour
6 c. sifted white flour

Preparation

Stir corn meal, brown sugar, oil and boiling water together. Cool to lukewarm.
Add yeast, sugar and ginger to 3/4 cup warm water.
Stir this into cooled corn meal mixture.
Add the whole wheat and rye flours.
Stir in enough white flour to make a moderately stiff dough.
Turn out on floured surface and knead about 8 minutes until smooth and elastic (or use electric mixer). Place in a greased bowl and let rise until double.
Punch down, turn out on floured surface and divide into 3 parts.
Shape each part into a loaf.
Place in greased loaf pans.
Let rise until almost double.
Bake at 350\u00b0 for about 40 minutes (until loaves sound hollow when tapped).
Makes 3 loaves.