17th Century Bread
1 tb Sugar
2 c Warm water
1 tb Dry active yeast
1 1/2 c White flour
1 c Whole wheat flour
1 ts Salt
1/2 c Rye flour
1 c Corn flour
1 tb Vegetable oil
Stir the sugar into the water. Sprinkle in the yeast. Let the mixture
stand until the yeast bubbles to the surface. Stir in the white
flour and 1/2 whole wheat flour. Mix well. Cover the batter with
waxed paper and a towel. Let it sit until it is bubbly, 30 minutes to
Stir down the batter, and add the salt, the rye flour and the corn
Spread the remaining 1/2 cup of whole wheat flour over a work
surface, and turn the dough onto it. Knead the wheat flour into the
dough, sprinkling with more white flour if the dough is still too
sticky. Knead until the dough is firm but springy.
Grease a clean bowl with the vegetable oil. Set the dough in the
bowl, and turn the dough over to coat it completely with the oil.
Cover the dough with waxed paper and a towel, and set it to rise
until it is double in bulk, about 1 hour, or overnight in the
Preheat oven to 375 degrees.
Punch down the dough, and divide in two. Knead it into two round
loaves. With a sharp knife, cut a slash around the circumference of
each loaf and prick the top. Set the loaves on a lightly floured
cookie sheet. The dough need not rise again for baking.
Bake the bread for 45 minutes, or until a tap on the bottom of the
loaf produces a hollow sound. Set the loaves on racks to cool.