Pilgrim Bread

1/2 cup cornmeal
1/3 cup brown sugar
1Tbsp salt
2 cups boiling water
1/4 cup oil
2 pkg dry yeast in
1/2 cup warm water
3/4 cup whole wheat flour
1/2 cup rye flour
4 1/4 - 4 1/2 cups unbleached white flour

Combine cornmeal, brown sugar, and salt in a bowl. Gradually stir this mixture into the boiling water. Add oil. Cool to lukewarm. Dissolve yeast in the 1/2 cup of warm water. Add yeast to cornmeal mixture. Beat in the whole wheat flour and rye flour. By hand, stir in the remaining flour. Turn onto lightly floured surface. Knead until smooth and elastic. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double. Punch dough down; turn out onto lightly floured surface. Divide in half and knead a second time for 3 minutes. Shape dough into 2 loaves and place in greased pans. Cover and let rise again in warm place until double in bulk. Bake at 375* about 45 minutes.