1/2 c. cornmeal
1/2 c. packed brown sugar or
1/3 c. honey
1 tbsp. salt
2 c. boiling water
1/2 c. vegetable oil
2 pkgs. (1/4 oz. each) active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. whole wheat flour
1/2 c. rye flour
4 1/2 to 5 1/2 c. all-purpose flour

In a mixing bowl, combine caramel, sugar or honey, salt, boiling water and oil. Let cool to lukewarm. Meanwhile, dissolve yeast in warm water and let stand 5 minutes. Stir into cornmeal mixture. Add whole wheat flour, rye flour and enough all-purpose flour to form a stiff dough. Turn out onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; cover and let rise in a warm place until doubles, about 1-1/2 hours. Punch dough down. Divide into two balls. Cover and let rest 10 minutes. Shape into two loaves and place in two greased 8-inch x 4-inch x 2-inch bread pans. Cover and let rise until doubled, about 1-1/2 hours. Bake at 375 degrees for 35-40 minutes. Cover loosely with foil if browns too quickly. Remove from pans and let cool on a wire rack. Yield: 2 loaves.

This is an old recipe that I enjoy making often for my family. I don't think there's anything better than eating hot homemade bread on a cold day.