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Pioneer Bread

1 package active dry yeast 
1/4 cup warm water (110-115  
     degrees F) 
1/4 cup yellow cornmeal
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons vegetable oil 
1/2 cup boiling water 
1/2 cup cool water 
1/2 cup whole wheat flour 
1/4 cup rye flour
2-2 1/4 cups bread flour
2-3 tablespoons cornmeal


Dissolve yeast in 1/4 cup warm water; let set 5 minutes.

In large mixing bowl, combine 1/4 cup cornmeal, brown sugar, salt and oil with 1/2 cup boiling water. Stir in 1/2 cup cool water; let set until lukewarm (110-115 degrees F).

Stir in dissolved yeast. Beat in whole wheat flour and rye flour, mixing well. Stir in enough bread flour to make a soft dough. Knead 10-12 minutes by hand or with dough hook.

Place dough in lightly greased bowl, turning to grease the top. Cover; let rise until double.

Punch dough down. Divide into 2 equal pieces; cover and let rest 10 minutes. Grease and sprinkle two 9-inch pie plates or baking sheet with cornmeal. Shape each piece into a round loaf and place in pan(s). Cover; let rise until double. With sharp knife, slash top in decorative pattern.

Bake in a preheated 375 degrees F oven 25-30 minutes or until done. Remove from pan(s) and cool on wire racks.

Makes 2 small loaves, 12 slices each.

Nutritional Analysis: One slice provides 74 calories, 2 g protein, 14 g carbohydrates, 1 g fat, 0 mg cholesterol, 1 g dietary fiber, 3 mg calcium, 28 mg potassium and 99 mg sodium.