Pilgrim Bread

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This delicious home baked bread is packed with whole grain goodness. The cornmeal, rye and wheat flours make this beautiful golden loaf sure to be a family favorite.



Combine 1/2 cup warm water, yeast and 1/8 tsp. sugar in a small bowl, stir and set aside.

Combine boiling water, cornmeal, brown sugar and salt in a large bowl.  Let stand about 30 minutes until mixture cools to around 100°F.  Fold in rye flour, whole wheat flour and yeast mixture; beat at medium speed 3-5 minutes.  Cover and let stand 15-20 minutes.

Add vegetable oil, egg and 1 cup bread flour.  Beat again, at medium speed 3-5 minutes or until smooth. Stir in enough remaining bread flour to form a ball of dough that pulls away from sides of the bowl. Place dough on a lightly floured surface; knead 8-10 minutes until smooth and elastic. Place dough in large greased bowl; turn dough so greased side is up.  Cover; let rise until double, about 40 minutes. 

Punch dough down gently and let rest 10 minutes. Preheat oven to 375°F.   Grease either 2 pie plates or 2 baking sheets for round loaves; or loaf pans  (8-1/2 x 4-/12-inch) for rectangle loaves. Divide dough in half; shape each half into round or rectangle loaves. Place in prepared bakeware.  Cover and let rise in a warm (85-95°F) draft free place until loaves have doubled in size (about 20 minutes) and when lightly touched, a small indention stays.

Bake loaves 35-40 minutes until golden brown.  Remove bread from pans to cooling racks. Cool loaves about 30 minutes before slicing or wrapping.

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