3 c. water
2 tsp. salt
3 tbsp. molasses or dates
2 pkg. dry yeast
1 c. yellow corn meal
6 c. whole wheat flour

Mix liquids together - heat until lukewarm. Add yeast and flour. Mix and let sit 10 minutes. Knead the dough in 1 more cup of flour for 5 minutes. Place in large, oiled bowl, cover. Let rise until double in size. Knead again. Shape into 2 loaves.

Place in loaf pans and let rise once again until double in size. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake another 30 minutes. Place on a rack to cool. If soft crust desired put in plastic bag while still warm. Cover with a towel while cooling.

Optional flour variations which make a lighter bread. 1/2 cup gluten flour (bread), 1 cup unbleached white flour, 1 cup cornmeal, 4 1/2 cups whole wheat flour.