1 c Warm water
1 tb Dry yeast
2 tb Vegetable oil
1 ts Salt
2 c Unbleached white flour
1 c Whole wheat flour

In a bowl, mix water, yeast, oil & salt. Beat in the white flour,
followed by the whole wheat flour. Mix well. Oil the dough’s surface &
allow to proof till light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 poeces & roll each piece in
cornmeal. Form each ball into muffins, 3 3?4 inches in diameter. Place
on a cookie sheet.

Preheat oven to 350F & bake for 15 minutes.

Anne Lerner, “Breads You Wouldn’t Believe”