Yeast Cornbread - cooking recipe

Ingredients

4 1/2 to 5 c. whole wheat flour or part whole wheat and part unbleached
1 1/4 c. cornmeal (from whole corn, not degerminated cornmeal)
2 1/2 tsp. salt
1 Tbsp. yeast
2 1/4 c. very warm water (120~ to 130~)
1 Tbsp. blackstrap molasses
1/4 c. honey

Preparation

In a large bowl mix 2 1/2 cups flour, cornmeal, salt and dry yeast.
Gradually add warm water, honey and molasses.
Beat 2 minutes with an electric mixer at medium speed, while slowly adding two more cups of flour, scraping bowl occasionally.
Add 1/2 cup flour.
Beat 2 more minutes.
Stir in enough addtional flour to make a stiff dough.
Knead 8 to 10 minutes.
Let rise until double in bulk, about 1 hour.
Punch down.
Divide dough in half.
Form into two loaves.
Place in 2 small \"Pammed\" loaf pans.
Cover.
Let rise until double in bulk, about 45 minutes.
Bake in a preheated oven at 375\u00b0 for 45 minutes.
Makes 2 small loaves.
For excellent zwieback, slice thin and bake at 200\u00b0 until dry and crisp.