- 2 Cups boiling water
- 1 Tablespoon salt
- 2 Tablespoons butter
- 1 to 2 tablespoon(s) molasses
- 1 Cup yellow corn meal
- Cup rolled oats
- 1/2 Cup cup lukewarm water
- 2 packages yeast
- 1 Cup rye flour
- 2 Cups whole wheat flour
- white flour as needed
- 1 egg, beaten
Combine the boiling water with the salt, butter, and molasses in a large mixing bowl. Stir in the corn meal and oats, and, while this mixture cools to lukewarm, dissolve the yeast in the warm. After about 10 minutes, add the yeast to the corn meal mixture.
Sift in the rye and whole wheat flour, stirring vigorously. Add enough white flour to make a stiff dough and turn out to knead. Add more white flour as needed to keep the dough from sticking.
When the dough is smooth and elastic, form it into a ball and place it in a large, buttered bowl. Turn it over once so that all sides are buttered, cover with a towel, and leave in a warm place to rise until it doubles in bulk. This should take about 1 1/2 hours.
When the dough has doubled, punch it down and form 2 loaves-either oblong or round. Place them on a baking sheet which has been greased and sprinkled with corn meal. Allow the loaves to rise until not quite twice their original size. This will take about 1/2 hour.
Just before putting them in the oven, brush the loaves with beaten egg yolk or a mixture of equal parts cold water and Postum. If you brush them with the water and Postum, brush them again once or twice during the baking; this repeated brushing with water will give your loaves a hard, shiny crust, and the Postum will add a dark color and flavor.