HEMP-CORNMEAL BREAD

• 1 cup hemp seeds
• 1 1/2 cups stone-ground corn meal
• 5 cups boiling water
• 3 tbs butter or shortening
• 1 tbs salt
• 4 1/2 tbs sugar
• 2 tbs molasses
• 1 1/2 cup milk
• 6 tsp (2-3 pkg) active dry yeast
• 1/2 cup 105-115 degree water
• 6 cups all-purpose flour
• 3 cups whole wheat flour

Grind the hemp seeds in a coffee or spice grinder until very fine and a little sticky.
Put the butter on top of the cornmeal in a bowl and pour the boiling water over it. Mix until the butter is melted and then add the salt, sugar, molasses and milk. Try this recipie also with any other cereal like cracked wheat or oatmeal instead of cornmeal.

Add the yeast to the 1/2 cup of hot water and wait until the yeast begins to react, then combine the yeast mixture and the cornmeal mixture using a wooden (or plastic) spoon (do not use metal).

Beat in the flour gradually, turn the dough onto a floured board and knead for 10 minutes until the dough becomes smooth and elastic. Place in a greased bowl, turn over, cover and let rise until doubled in bulk (about an hour). Then punch down, form into 4 balls and let rest for 10 minutes. Meanwhile, grease the bread pans. Form the balls of dough into loaves and let them rise in the bread pans until doubled in bulk again. Bake in a 350 degree pre-heated oven until brown or until they sound hollow when tapped (about 30-40 minutes).