1 pkg. yeast
4 1/2 to 5 c. whole wheat flour
2 1/2 c. water
1/2 c. dark molasses (or 1/4 c. honey and 1/4 c. dark molasses)
1/4 c. butter
1/2 c. yellow cornmeal
1/3 c. nonfat dry milk

In large mixing bowl, combine yeast and 2 cups of the flour. In medium to large saucepan, combine water, molasses and butter; bring to boil. Slowly add the cornmeal. Cook for 2 minutes, stirring constantly. Add dry milk. Cool for 30 minutes. Add cornmeal mixture to flour and yeast mixture, beat 2 minutes. Add enough of the remaining flour to make a thick batter, beat 2 minutes more. Add more of flour to make a soft dough. Knead until smooth.

Shape into ball; let rise 1 hour in oiled bowl. Punch down and turn out. Roll into two 8x12 inch rectangles. Roll up jelly roll fashion and let rise in 8x4 inch buttered pans. Let rise about 40 minutes. Bake at 375 degrees for 40 minutes.