Ingredients
1
pkg (8oz.) barley cereal(about 4 1/2 cups)*, uncooked
2
1/2 cups stone-ground cornmeal, preferably white
about 4 3/4 cups all-purpose flour
Directions
1.
In small bowl, stir sugar and yeast into 1/2 cup warm water (105-115 degrees F.); let stand until yeast mixture foams, about 5 minutes.
2.
In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/2 cups warm water (105-115 degrees F.) unitl combined. With floured hands, shape dough into a ball in bowl.
3.
Cover bowl with plastic wrap and let rise in warm place (80-85 degrees F.) until doubled, about 1 hour.
4.
Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading.
5.
Grease large cookie sheet
6.
. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour, place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour.
8.
to 400 degrees F. Bake loaves until golden brown, a total of about 35 minutes,using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks. Makes 2 loaves, 12 servings per loaf.
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