Molasses Peasant Bread

5 cups fresh ground whole grain flour (sprouted is preferred)
1 cup corn meal
2 T. Yeast
2 tsp. sea salt
2 C. warm water
5 T. soft butter
1/2 C. molasses

Stir 2 cups flour, corn meal, yeast and salt together in mixer. Add water, butter and molasses and beat for 2 minutes. Add in enough flour to make a dough that pulls from the sides. Mix for 5 more minutes or knead by hand.

Cover and let rise for about 1 1/2 hours. Turn on board or counter and form into two round loaves. Put on greased jelly roll pan and make 3 slits in top of loaves with knife, cutting about 1/2 inch deep. Let rise about 30-45 minutes.

Bake at 375 for about 25-35 minutes or until golden on top or bread reaches about 180 degrees. Serve while warm.