Whole Wheat Corn Bread
330 ml (1 1/4 cup + 2 T) lukewarm water
1 t instant yeast
120g (1 cup) yellow corn meal (polenta)
360g (3 cups) whole wheat flour
1 tsp thyme
1 1/2 tsp salt
In a bowl sift together flours, yeast, thyme, and salt. Add water and knead for ten minutes, until the dough is elastic and not sticky any more. Place dough in a mixing bowl and cover. Let rise in a warm place for approx. one hour, until doubled.
Preheat oven to 200°C/400°F
Grease a loaf pan (for 750g or 1 1/2 lb breads) or dust a bread basket with flour, place dough in pan,. cover, and let rise for one hour, until doubled.
Bake for 40-50 minutes. (Until a wooden toothpick inserted comes out clean) Remove from pan immediately and let cool completely before slicing.