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Pioneer Bread

A bread dating from the early Kansas Settler days. It may appear a bit 'finicky' at first but it's been a firm favourite with us for fifteen years and so we think it's well worth the trouble.

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  • Makes two medium loaves
  • 230ml (8fl oz) water, boiling
  • 70 g (2.5 oz) yellow cornmeal
  • 50 g (1.75 oz) muscovado sugar
  • 15 g (0.5  oz) salt
  • 60 ml (2 fl oz) vegetable oil
  • 30 g (1 oz) fresh yeast
  • 115ml (4fl oz) water, lukewarm
  • 165 g (5.5 oz) Shipton's stoneground wholemeal flour
  • 85 g (3 oz) rye flour
  • 570 - 680 g (1.25 - 1.5 lb) Shipton's white bread flour
  • extra flour for dusting
  • 3 tablespoons sunflower seeds
  • extra vegetable oil for greasing
  • extra cornmeal for sprinkling
  • two 23 cm (9") cake or springform tins, lightly greased.



  1. Combine the boiling water, cornmeal, sugar, salt and oil in large mixing bowl and stir to dissolve the sugar and salt.
  2. Crumble the yeast in  a small bowl and cream it with the lukewarm water.
  3. Add a further 230 ml (8 fl oz) of cold tap water to the cornmeal mixture, then stir in the yeast liquid and mix well.
  4. Mix in the rye and wholemeal flour. Then add the white flour gradually until you have  a moderately stiff dough that will leave the sides of the bowl clean.
  5. Knead for ten minutes and then add the sunflower seeds kneading them in for a couple more minutes.
  6. Put the dough into a washed and lightly greased bowl and cover with damp towel. Leave in lukewarm place to rise for about an hour or until doubled in size.
  7. Knock back and divide into two. Shape each into a ball, or rather, into an onion shape with a small stem on one side. Sprinkle each greased tin with a little extra cornmeal. Place the loaves in the tins - stem side underneath. Cover and leave to rise at cool to normal room temperature until almost doubled in size (about 1 hour). Preheat oven to 190C (375 F, Gas 5)
  8. Using a sharp knife or razor blade, slash each loaf into a star pattern. I prefer to to use kitchen scissors and snip twice into a star pattern.
  9. Bake for 35 - 40 minutes until loaves are well browned and sound hollow etc. Cool on a wire rack.



Thanks to Linda Collister

Added by: Brin

Tags: Seeds

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