Colonial Williamsburg Brown Bread Recipe | RTX Traveler Magazine


1/2 c. yellow corn meal

1/3 c. brown sugar

1 tbsp. salt

2 c. boiling water

1/4 c. cooking oil

2 pkg. active dry yeast

1/2 c. lukewarm water

3/4 c. stirred whole wheat flour

1/2 c. stirred rye flour

4 1/4 to 4 1/2 c. sifted

all-purpose flour



Thoroughly combine the corn meal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the corn meal mixture. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic, 6 to 8 minutes.

Place in greased bowl, turning once to grease surface. Cover and let rise in warm place until doubled, 50 to 60 minutes. Punch down; turn out on lightly floured surface and divide in half. Cover and let rest 10 minutes. Shape into 2 loaves and place in greased 9x5x3 inch loaf pans. Let rise again until almost doubled, about 30 minutes. Bake in a 375 degree oven for 45 minutes or until done. (Cap loosely with foil after first 25 minutes if bread browns rapidly.) Remove from pans. Cool on rack. Makes 2 loaves.

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