I’m not entirely sure why this bread is called “Pilgrim’s Bread” in the cookbook More-With-Less. Maybe it’s the corn meal? Regardless, it’s pretty rustic and tasty.
FOR PRINTABLE VERSION CLICK HERE: Pilgrim’s Bread
1/2 cup yellow corn meal
1/3 cup brown sugar
1 Tbs salt
2 cups boiling water
1/4 cup oil
2 Tbs dry yeast
1/2 cup warm water
3/4 cup whole wheat flour
1/2 cup rye flour
4 1/2 cup unbleached white flour
1. Combine cornmeal, sugar, and salt; stir into the boiling water, add the oil, and cool to lukewarm.
2. Dissolve yeast in water and add to cornmeal mixture.
3. Beat in whole wheat flour and rye flour, and stir in remaining flour by hand. Knead until smooth and elastic.
4. Let rise until double; punch down, divide into two loaves, and let double again. Bake in preheated 375F oven for about 45 minutes.
Servings: 24 (two loaves)
The Verdict: It didn’t rise quite as much as I thought it would on the first rise, which I’m sure is due to operator error rather than the recipe, as it has had numerous glowing reviews on other sites. Surprisingly it didn’t turn out hard like a hockey puck; it rose a bit more in the oven than usual. DH thought it was a bit dry, but I really liked the unique texture. You can’t really taste the rye but you can tell it’s different than just a plain loaf.
Serving size: 1/24 of a recipe (2.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (16%) 23.61
% Daily Value
Total Fat 2.69g 4%
Saturated Fat 0.38g 2%
Cholesterol 0mg 0%
Sodium 294.33mg 12%
Potassium 68.17mg 2%
Total Carbohydrates 27.85g 9%
Fiber 1.44g 6%
Protein 3.62g 7%
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