|Cornmeal||4 Cup (64 tbs)|
|Stock||1 Cup (16 tbs), boiling|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Milk powder||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Liquid yeast||1 Cup (16 tbs)|
Scald cornmeal with stock, adding enough to wet, but not to thin.
Blend in rye flour, molasses, salt, nutritional yeast and milk powder.
Add liquid yeast and enough stock so that batter can be stirred with a spoon.
Let batter rise overnight.
Next morning, stir down.
Turn into 2 oiled bread pans.
Wet finger tips with cold water and smooth top of batter.
Let rise for 20 minutes.
Bake at 325Â° F. for 40 minutes.