Ingredients:
3 pkg's (1/4 oz. each) yeast
1/2 cup warm water
1 tsp sugar
2 cups unbleached flour
3 cups whole wheat flour
1 1/2 cup cornmeal
1 tsp dill weed
1 tsp oregano
1 tsp basil
1 tsp salt
3 cups tomato juice
Directions:
Combine yeast, warm water and sugar; let stand 5 minutes. When the
yeast mixture foams it is ready to be added to the flour. Combine
unbleached flour, whole wheat flour, cornmeal, spices and salt. Add the yeast mixture and tomato
juice. Knead dough until it become smooth and elastic. Cover and let rise in a warm place
until it doubles in volume. Punch down and shape into one large loaf or two small
loaves. Let dough rise again until double in volume. Preheat oven to 350F.Brush the top of the dough with an
egg beaten with 1 Tbl of milk. Bake for 45 to 50 minutes or until golden brown and loaf sounds hollow when tapped on
bottom. Cool on a wire rack. Serve with thin slices of cheese.
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