Honey Multigrain Bread

Total Time

2 Hours 30 Minutes

Servings

24

Ingredients

• 3/4 cup polenta
• 3 3/4 cups water
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1/4 cup honey
• 3 (.25 ounce) packages instant yeast
• 1 cup rye flour
• 1 cup whole wheat flour
• 8 cups unbleached flour

Instructions

1. In a small saucepan, combine the polenta and water. Bring to a boil and cook for 5 minutes.
2. Pour into a large mixing bowl. Stir in salt, oil and honey; let cool until lukewarm.
3. In a large bowl, combine the cooled polenta mixture with the yeast, rye flour, whole wheat flour and 4 cups unbleached flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Allow dough to rise 30 minutes, or until doubled.
4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 175°C.
5. Bake in preheated oven for 40 minutes, or until bottoms of the loaves sound hollow when tapped. Remove from pans and allow to cool on a wire rack.