I use white whole wheat flour in this recipe, but feel free to substitute bread flour or all-purpose flour - you’ll have equally tasty results.
4 cups white whole wheat flour
1½ cup organic cornmeal
1½ teaspoons fine grained sea salt
1 (¼ ounce) package active dry yeast
1 cup warm water (~105 degrees)
¼ cup olive oil
3 tablespoons honey
3 extra-large eggs, room temperature
2 cups of fresh or frozen corn, if frozen defrosted to room temp
⅔ cup chopped chives
Cornmeal and olive oil for preparing loaf pans or muffin tins
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