CORNMEAL-RYE BREAD WITH CREAM STYLE CORN (PAREVE)

CORNMEAL-RYE (PAREVE)

¾ cup stone ground cornmeal

1 tbsp. sugar

1 tbsp. salt

1 tbsp. shortening (canola oil)

1½ tbsp. dry yeast

1 tbsp. molasses

1 can cream style corn

+ ⅔ can hot tap water

½ cup stone ground, whole grain rye flour

¼ cup wheat bran

5 cups white flour

[Try adding pine nuts.]

Mix all ingredients. Turn out onto kneading surface floured with a half-cup white flour, and knead. Add flour while kneading until the dough is handle-able; it will remain somewhat sticky. Knead for 5 minutes more. Form into a ball.

Lightly spray a large bowl with cooking spray, place the ball of dough in it, and turn the dough to coat it with oil on all sides. Cover and set in a warm, draft-free place until doubled in bulk.

Punch the dough down and turn out. Cut in half, roll out each half, sprinkle with the raisins or currants, roll up the two halves, and shape into two loaves. Let the loaves rest a few minutes while you spray two 8½ x 4½ x 2½ bread pans. Dust the pans with cornmeal, place the loaves in them, cover and set to rise again until almost doubled in bulk, or until the tops are rounded above the rims of the pans.

Pre-heat oven to 425°. Brush the tops of the loaves with water, and cut one or two slashes into the tops with a razor blade or very sharp knife. Bake for about 10 minutes, then lower the oven temperature setting to 350°, and continue baking for about 20 minutes, or until the tops sound hollow when rapped with a wooden spoon. Turn out of the pans and bake for a few more minutes directly on the oven rack. Remove to cool on a rack. Do not slice until thoroughly cool, preferably the next day.

This bread is excellent toasted for breakfast, or, notwithstanding that the recipe seems like it will produce an excessively sweet loaf, thinly sliced for sandwiches.

Variations. For pareve loaves substitute soy milk for the milk. The proportions of the spices is a matter of personal preference. The caraway seeds can be omitted, or increased. If the latter, the taste will be more like that commonly associated with rye bread. The proportion of rye flour can be varied; note, though, that the dough becomes harder to handle if there is more rye flour. In this recipe, as in most, the raisins or currants can be soaked for a half-hour in brandy or bourbon.