4 cups water
2 tsp salt
1 cup cornmeal
1/2 cup olive oil
1/3 cup honey
1 cup warm water
2 tbsp active dry yeast
5 cups whole-wheat flour
7 cups spelt or whole wheat flour, as needed (you may use unbleached white if you desire)
Bring water to a boil; add salt and cornmeal. Simmer until a mush. Allow to cool at room temperature.
Add oil and 1/3 cup honey to cooked cornmeal
In a separate bowl, dissolve 1 teaspoon honey in 1 cup warm water. Mix in yeast. Let sit until the yeast bubbles. Add to cooled cornmeal mixture.
Add flour, kneading in 1 cup at a time until dough is not sticky. Set dough in a warm place covered with a towel. let rise until doubled in size.
Roll out dough to 1/2 inch thick. Cut with a round cutter or shape into buns or breadsticks
Let rise on lightly oil-sprayed baking sheets until doubled in size.
Bake in a 400 degree Fahrenheit oven for 15 minute or until golden brown
If preparing breadsticks: brush breadsticks while hot from oven with some olive oil mixed with garlic powder and Spike seasoning
This recipe may easily be cut in half
Makes: 6 dozen buns