The Pilgrim Loaf


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Cornmeal, rice, chopped nuts and molasses make this a vegetarian loaf that's full of hearty goodness.

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  • 3-3 1/2 C. all-purpose flour
  • 1/2 C. cornmeal
  • 1 1/4 oz. pkg. 2 1/4 tsp. Fleischmann's RapidRise Yeast
  • 1 tsp. salt
  • 1 C. water
  • 1/4 C. butter or margarine
  • 2 Tbs. honey
  • 2 Tbs. molasses
  • 1 1/2 C. cooked wild rice or brown rice, cooled (see note)
  • 1/2 C. chopped pecans, walnuts or hazelnuts, toasted
  • 2 Tbs. cornmeal

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In a large bowl, combine 1 C. flour, 1/2 C. cornmeal, undissolved yeast, and salt. Heat water, butter, honey, and molasses until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in rice, nuts and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.

Roll dough to 9-inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make 4 equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place on greased baking sheet that has been sprinkled with 1 Tbs. cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Sprinkle top of loaf with remaining cornmeal. Bake at 375 degrees for 30 minutes or until done. Remove from sheet; cool on wire rack.

Note: 1 1/2 C. cooked rice equals about 1/3 C. uncooked wild rice or 1/2 C. uncooked brown rice.

Yield: 1 loaf, 12 slices

Nutrition Information Per Serving: 1 slice (1/12 of recipe, 3.4 oz.) Calories 260; Total fat 8 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 240 mg; Carbohydrates 42 g; Dietary fiber 2 g; Sugars 6 g; Protein 6 g

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