1. Soften yeast in 1/2 c warm water.
2. Cook the chopped onion in the oil until onion is transparent
and tender.
3. Combine thoroughly the milk and spices.
4. Add the dissolved yeast and stir well.
5.
Add and beat in the corn meal.
6. Add and beat in the white flour and one cup of the whole wheat flour.
7.
Gradually stir in the remaining whole wheat flour to make a moderately soft dough.
8. Turn out onto a floured surface
(use any remaining whole wheat flour for this).
9. Knead 3 to 5 minutes.
10. Place in greased bowl, turn
once, cover and let rise until double. (about 1 hour)
11. Preheat oven to 350ºF.
12. Thoroughly grease the inside of two 16oz coffee cans.
13. Punch
down dough.
14. Divide in half.
15. Put the dough into the two greased cans.
16. Cover and let
rise until double. (about 30 to 45 minutes)
17. Bake for 45 minutes; covering loosely with foil the last 15 minutes.
Yields: Two loaves.
