This traditional New England dark yeast bread, with its sweet nutty aroma, is distinguished from other breads in that is has cornmeal and molasses in it. This dense, dark bread, a little sweet from the molasses, and it is very, very good with butter and cinnamon. Serve it hot, and then later as toast.
yeast over 1/4 cup warm water; let sit 5 minutes before mixing the yeast into
the water to fully dissolve; set aside to proof. In a large mixing bowl, combine remaining
warm water, butter, molasses, sugar and salt.
Mix in bread flour then pour in yeast mixture. Add corn meal and blend well. Slowly mix in whole wheat flour. Mix until
dough pulls away from sides of bowl.
large bowl and two 8-1/2x4-1/2-inch loaf pans.
Place dough in greased bowl and cover; let rise 45-50 minutes until
dough doubles in size. Punch dough down,
cut into 2 sections and sprinkle liberally with bread flour to prevent sticking;
knead each section about five times on a well floured surface, shape into 2
loaves and place in prepared loaf pans.
Cover and let rise until doubled in size.
oven to 375°F. Bake 35-40 minutes until loaves are golden brown. Let bread cool in pans 10 minutes then turn
loaves out onto cooling rack to let cool a bit before slicing.
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