Corn & Wheat Bread

[earth-angel]

1/2 cup plus 1 tbsp stoneground yellow corn meal
3 tbsp safflower oil
1/4 cup molasses
2 1/4 tsp sea salt
3/4 cup boiling water
1 tbsp dry active yeast
1/4 cup warm water
1 egg, lightly beaten
2 1/2 cups whole wheat flour



Combine 1/2 cup corn meal, the oil, molasses, 2 tsp salt and the boiling water in a mixing bowl.
Let stand until lukewarm. Mix well.
Sprinkle the yeast over the warm water and stir to dissolve.
Add the yeast mixture, egg and one and 1/2 cups of the whole wheat flour to corn meal mixture.
Beat well. Work in enough of the remaining flour to make a smooth dough that can be kneaded.
Knead until smooth.
Place dough in an oiled 9x5x3 inch loaf pan.
Cover and let rise in a warm place until dough reaches top of pan, about 3 hours.
Preheat the oven to 375º-
Combine the remaining corn meal and salt and sprinkle over loaf.
Bake 35 minutes or until well browned and done.
Turn onto a wire rack to cool.