1/2 cup yellow cornmeal

1/3 cup brown sugar

1 tablespoon salt

2 cups boiling water

1/4 cp cooking oil

2 packages active dry yeast

1/2 cup lukewarm water

1 1/4 cup whole wheat flour

4 1/4 to 4 1/2 cup white flour

Thoroughly combine cornmeal, brown sugar, salt, boiling water and oil. Let cool to lukewarm (about 30 minutes). Soften yeast in 1/2 cup lukewarm water. Stir into cornmeal mixture. Add whole wheat flour; mix well. Stir in enough white 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 double (50-60 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 bread pans. Let rise again until almost double (30 minutes). Bake at 375 degrees for 45 minutes. Remove rom pans. Cool on rack.