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Early Colonist Bread
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.
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Prep Time 25 minutes
Cook Time 45 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Course bread
Cuisine American
Servings 20 slices
Calories 142 kcal

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 8x4-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
Keyword cornmeal bread, heritage recipe, homemade bread, pioneer cooking, rustic bread, traditional baking, vintage recipes
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