Salt Rising Cornbread
|Milk||1 Cup (16 tbs), scalded, hot|
|Whole wheat flour||4 1⁄4 Cup (68 tbs) (Approximate)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Stock||2 Cup (32 tbs), lukewarm|
Blend milk, cornmeal, 1 tablespoon honey and salt.
Put in large covered jar set in dish of hot water and leave in warm place overnight.
The next morning, turn mixture into bowl.
Add 2 cups of whole wheat flour, yeast, stock, oil and remaining honey.
Return mixture to jar and put again into dish of hot water.
Set in warm place to rise until light and bubbly.
Turn into bowl and add enough flour to make stiff dough.
Knead for 10 minutes.
Let rise again in warm place until light.
Bake at 425° F. for 15 minutes, decrease heat to 375° F. and bake for 30 minutes more.