Here is the recipe I use, very light. Tastes like a dream.
3 Cups Water
3/4 tsp yeast ***see note***
6 - 7 cups flour (I use 2 cups wheat, remaining white, but you can use all
wheat or white)
1 1/4 cup cornmeal
2 1/2 tsp sea salt (table salt can be substituted)
3 tbsp corn oil (must use corn for best flavor)
3 tbsp molasses
1> Proof yeast in 1/4 cup of the water with 1 tsp flour.
2> Sift cornmeal with 3 1/2 cups of flour, stir into yeast and remaining
water. Stir 100 times, then cover with towel and let sponge. (After 1 hour
or so, air pockets will form, looking like a sponge.)
3> Stir in salt, oil & molasses. Gradually stir in enough remaining flour
until dough is formed. Knead until smooth, about 10 minutes. Place in
greased bowl, turn, cover and let rise until double. (1 1/2 - 2 hours)
4> Punch down, let rise again until double ( 1 - 1 1/2 hours).
5> Punch down, form into two loaves. Place in greased pans sprinkled with
cornmeal. Let rise until double, about 1 hour. Slash tops, brush with egg
wash and bake at 350 degrees for about 50 minutes or until internal temp is
NOTE: If eliminating sponge step, use 2 tsp yeast. Entire process can be
done in a large food processor or Kitchenaid for ease.