PREP: 20 minutes rise: 21⁄2 hours MAKES 2 crusts (8 servings)
11⁄4 to 11⁄2 cups bread flour or all-purpose flour
3⁄4 cup whole wheat flour
1⁄4 cup yellow cornmeal
1⁄4 cup flaxseed meal
1 teaspoon active dry yeast
1 teaspoon kosher salt
1 cup warm water (105°F to 115°F)
Olive oil
1 In a large bowl combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. Stir in the water. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1⁄4 to 1⁄2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball.
2 Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (21⁄2 to 3 hours). Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes.
PER SERVING: 144 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 245 mg sodium, 27 g carb., 3 g fiber, 5 g pro.
