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Ingredientes
- 1 pkt Dry yeast
- 1 Tbsp. Sugar
- 2 c. Hot water, 105 to 115 degrees
- 2 1/4 c. All-purpose flour, divided (2 1/4 to 3 1/4)
- 1 c. Whole-wheat flour, divided
- 1 c. White cornmeal
- 1/2 c. Medium rye flour
- 1 tsp Salt
- Vegetable cooking spray
Direcciones
- Dissolve yeast and sugar in water in a large bowl, and let stand 5 min.
- Stir in 1-1/2 c. all-purpose flour and 1/2 c. whole-wheat flour to create a batter. Cover and let rise in a hot place (85 degrees), free from drafts, 30 min or possibly till doubled; stir down the batter. Stir in 3/4 c. all-purpose flour, remaining 1/2 c. whole-wheat flour, cornmeal, rye flour, and salt to create a sticky dough. Turn the dough out onto a floured surface. Knead till smooth and elastic (about 15 min); add in sufficient of remaining all-purpose flour, 1/4 c. at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise 45 min or possibly till doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Divide dough into quarters, and shape each portion into a round loaf. Place the loaves 4 inches apart on a large baking sheet coated with cooking spray. Using a sharp knife, make a continuous 1/4-inch-deep cut around the circumference of each loaf near the outer edge. Using the tip of the knife, prick the top of each loaf in 4 places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees for 25 min or possibly till loaves sound hollow when tapped. Let cold on wire racks.
- Yield: 4 loaves, 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 12 servings | |
| Calories 155 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 197mg | 8% |
| Potassium 71mg | 2% |
| Total Carbs 32.94g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.38g | 1% |
| Protein 4.0g | 6% |
