Squaw Bread

I made this a week ago, and I can't recall where I had found the recipe, but it has been sitting around for a while. It turned out good; very dense and wheaty tasting.

Squaw Bread

1/2 c. yellow corn meal
1/2 c. rolled oats
1/2 c. cream of wheat cereal
1/4 c. wheat germ
2 c. boiling water
2 pkgs. active dry yeast
1/2 c. warm water (115-120°F)
1/3 c. honey
2 T. butter or margarine, melted
2 eggs
1 t. salt
2 c. whole wheat flour
3 c. white flour, divided

1. In a 1-quart glass measuring cup or bowl, combine cornmeal, oats, cream of wheat, and wheat germ.
2. Pour in 2 cups boiling water. Stir thoroughly. Set aside to cool.
3. Place yeast in large mixing bowl. Add 1/2 cup warm water. Stir to dissolve yeast. Add honey and butter; mix thoroughly.
4. Add 1 cup of flour. Mix well and allow to stand, covered, for 30 minutes, while cornmeal mixture cools.
5. Add cooled cornmeal mixture and eggs; mix until smooth.
6. In a separate bowl, combine the remaining 2 cups of flour with the wheat flour and the salt. Stir into wet ingredients, then knead together in bowl to form dough.
7. Turn dough out onto a lightly floured surface and knead dough for 10 to 12 minutes until smooth. Add additional flour as necessary.
8. Shape dough into ball. Lightly grease clean mixing bowl and add dough, turn to coat. Allow to stand, covered, in a warm, draft-free place until doubled in size—about 60 to 90 minutes.
9. Punch down dough to remove air bubbles. Turn out onto lightly floured board. Divide dough in half.
10. Shape each half into a round loaf. Place loaves on lightly greased pie plates. Cover. Place in warm, draft-free place until double in size—about 60 minutes.
11. Bake at 350° 30 to 40 minutes or until bread sounds hollow when tapped. Remove loaves from cookie sheet. Cool on wire racks.