Squaw Bread - cooking recipe

Ingredients

1 cup cornmeal
1 cup natural bran
1 cup oatmeal
1 cup gluten flour
3 cups whole wheat flour
4 -6 cups unbleached flour
3 (1/4 ounce) packages yeast
2/3 cup honey (or 1/3 cup honey and 1/3 cup molasses for darker color)
2 teaspoons salt
4 cups boiling water
1 cup warm water
1/4 cup butter

Preparation

Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
NOTE: Time does not include 3 hour rise time.
Makes 4 loaves.