You are here

Member since April 2003

Pilgrims' Bread

What you need: 

1/2 cup yellow cornmeal
1/3 cup brown sugar
1 tablespoon salt
2 cups boiling water
1/4 cup vegetable oil
2 (0.25-ounce)packages active dry yeast (about 4 teaspoons)
3/4 cup whole wheat flour
1/2 cup rye flour
4 to 5 cups unbleached white flour

What you do: 

1. In a bowl, thoroughly combine cornmeal, brown sugar, and salt. Gradually stir in boiling water, then oil. Cool to lukewarm, about 30 minutes.
2. Stir in yeast, then whole wheat flour and rye flour. Stir in enough white flour to make a moderately stiff dough.
3. Turn out onto a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes.
4. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease ball. Cover and let rise in a warm place until double, 50 to 60 minutes.
5. Punch dough down, and divide in half. Shape into 2 loaves and place in 2 greased loaf pans. Cover and let rise in a warm place until almost double, about 30 minutes.
6. Bake the loaves at 375 degrees Fahrenheit for 45 minutes. If bread browns rapidly, loosely cover with foil after first 25 minutes.

Preparation Time: 
3 hours; Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


The “Never Give Up Philippines” Project exists to help the victims of Typhoon Haiyan. It exists to show the people of the Philippines that the world is watching and supporting, and will help raise money through one of the biggest Music and Social Media movements the world has ever worked towards.


Oh, this bread is delicious. My husband and I have nearly devoured the entire recipe in just about 24 hours.

Well, I changed quite a few things when making this out of necessity -- I don't know that I can even call this bread that I made Pilgrims' Bread, haha. I didn't even have cornmeal, so I used 1/4 cup oatmeal and 1/4 cup ground flaxseed instead, that was as close as I could get with what was in my cupboard. I didn't have any all-purpose flour, so I used all white whole wheat flour instead (it only took about 5 cups to get the right consistency). Instead of making two loaves I made one big, round loaf.

The result is absolutely amazing. I literally can't stop eating it. It's just the right combination of dense and light, it's soft and just the right amount of sweet and it's hearty. I can't wait to make this one again, and I'm going to get some cornmeal. ;o)


I was delighted at the way this turned out- nice and dense and flavorful.  Perfect for breakfast with a little jam.  Mmm.  All it was missing was one of those cool black and white hats.  Perhaps for Thanksgiving...


This was VERY yummy. I just made it today, and one entire loaf is already gone. I made some avocado hummus dip to go with it and everyone just DEVOURED it.

Great recipe, and there's a lot of play you can do with it in terms of flour ratios.


Very good bread!! I didn't use any rye (don't like it, so I never have any on hand), and I use 2/3 whole wheat flour and 1/3 white flour, plus 1/4 cup flax meal and 1/4 cup. I was kind of hoping for a higher cornmeal-to-flour ratio (like anadama bread or something), but this was still really good. Thanks!


I made this for thanksgiving (I know it's march...I'm a little late in reviewing things) and it was delicious. I replaced some of the brown sugar with maple syrup and added a tbsp of molasses. It was very hearty and perfect for an autumn meal.

Log in or register to post comments