Pilgrim Loaf
 

what you need

3 to 3 ½ c. plain flour 
½ c. + 2 tbls cornmeal 
1 pk dried yeast 
1 tsp salt 
1 c. water 
¼ c. butter
2 tbls honey 
2 tbls molasses 
1 to ½ c. cooked brown rice, cooled
½ c. chopped pecans, walnuts or hazelnuts, toasted

what you do

In a large bowl, combine 1 cup of flour, ½ cup cornmeal, the yeast (straight from pack),
and the salt. Place the water, butter, honey, and molasses in a small saucepan and heat until 
very warm but not boiling. Gradually add this to the flour mixture. 
Beat it for 2 minutes with an electric beater at medium speed, scraping down the sides of 
the bowl occasionally. 
Stir in the rice, nuts and enough of the remaining flour to make a soft dough. Knead on a 
lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover and let rest 10 minutes. 
Roll the dough out to form a flat circle 25cm in diameter. Fold it in half, slightly off center, 
so the top layer is set back 3cm from the bottom edge. With a sharp knife, make 4 
equally spaced cuts from the outer edge towards the folded edge, about 2/3 of the way 
across the loaf (cutting through both layers). Place on a greased baking tray that has been sprinkled 
with 1 tbls cornmeal. 
Cover and let rise in a warm place until doubled in size, about 45 minutes. Sprinkle the top 
of the loaf with the remaining cornmeal. Bake at 180o for 30 minutes or until done. 
Remove from they tra and cool on a wire rack.



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