Early Colonist Bread is a hearty, old-fashioned loaf that captures the rustic simplicity of early American baking. Made with a mix of cornmeal, whole wheat, rye, and all-purpose flours, this bread is slightly sweetened with sugar and enriched with oil for tenderness. It reflects the resourceful use of pantry staples from colonial times, producing a dense, flavorful bread that’s perfect for slicing, toasting, or serving with preserves or cheese. Its wholesome texture and subtle sweetness make it a comforting staple.
Ingredients
- ½ cups yellow cornmeal
- ⅓ cup sugar
- 1 tbsp salt
- 2 cups boiling water
- ¼ cup cooking oil
- 2 pkgs active dry yeast
- ½ cup lukewarm water
- ¾ cup stone-ground whole wheat flour
- ¾ cup dark rye flour (stirred)
- 4¼ to 4½ cups all-purpose flour
Instructions
Step 1: Prepare the Base Mixture
- In a large bowl, thoroughly combine cornmeal, sugar, and salt.
- Stir in boiling water and oil. Let cool to lukewarm (about 30 minutes).
Step 2: Activate Yeast
- In a small bowl, soften yeast in ½ cup lukewarm water. Let sit until foamy (about 5–10 minutes).
Step 3: Combine and Mix Dough
- Stir yeast mixture into cornmeal base.
- Add whole wheat flour and rye flour; mix well.
- Stir in enough all-purpose flour to make a moderately stiff dough.
Step 4: Knead the Dough
- Turn dough onto a lightly floured surface.
- Knead until smooth and elastic, about 8–10 minutes.
Step 5: First Rise
- Place dough in a greased bowl. Cover and let rise in a warm place until doubled, about 50–60 minutes.
Step 6: Shape and Second Rise
- Punch dough down. Turn onto lightly floured surface and knead 10 minutes.
- Divide dough in half and shape into loaves.
- Place loaves in greased 8×4-inch loaf pans. Cover and let rise again until nearly doubled, about 30–45 minutes.
Step 7: Bake
- Preheat oven to 375°F.
- Bake loaves for 35–45 minutes until golden brown and hollow sounding when tapped.
Step 8: Cool and Serve
- Remove from pans and let cool on wire racks.
- Serve with jam, honey, or butter.
Tips
- Use brown sugar or white sugar, both work; brown sugar adds deeper flavor.
- Swap part of the oil with melted butter for a richer loaf.
- Add 1–2 tbsp molasses for a more old-fashioned colonial taste.
- Mix in sunflower seeds or oats for texture.
- Replace some all-purpose flour with more whole wheat for a denser loaf.
- Brush tops with milk or melted butter before baking for a softer crust.
- Add ½ tsp cinnamon for a lightly spiced, hearty bread.
- Bake free-form on a sheet pan instead of in loaf pans for a rustic shape.
- Freeze baked loaves up to 3 months; thaw at room temperature.
Nutrition
Calories: 142kcalCarbohydrates: 26gProtein: 3.9gFat: 3.2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.6gSodium: 305mgPotassium: 82mgFiber: 2gSugar: 3gVitamin A: 5IUCalcium: 11mgIron: 1mg
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