Rustic Southwestern Bread

Enjoy!

• 1 pkg. (2 1/4 tsp.) active dry yeast
• 1 cup water, divided
• 2 1/2 cups whole wheat flour, divided*
• 1/2 cup cornmeal**
• 1/4 cup oil
• 1 T honey
• 2 T tomato paste
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 head cabbage, chopped
• 1/2 large onion, chopped
• 2 carrots, grated
• 2 jalapeno peppers, chopped
• 1 cup chopped cilantro

1. Combine yeast with 1/2 cup water and 1/2 cup whole wheat flour. Let sit until frothy, about 10 minutes.
2. Combine 2 cups whole wheat flour, cornmeal, oil, honey, tomato paste, salt, cumin, paprika, onion powder, garlic powder, and chili powder. Add yeast mixture, combine.
3. Turn onto surface sprinkled with whole wheat flour, knead until smooth and elastic, about 10 minutes. Place in greased bowl, cover. Let rise until doubled, about 1 hour.
4. In the meantime, spray a large frying pan with vegetable oil. Combine cabbage, onion, carrots and jalapeno peppers in pan. Cook over low heat until vegetables are tender. Add cilantro, remove from heat.
5. Divide dough in half. On floured surface, roll each piece to 15"x 10". Add 1/2 of cabbage mixture down the center 1/3 of each piece of dough. Take outer edges, bring to middle, crimp and seal. Crimp and seal ends. Place each cabbage filled bread on a pan sprinkled with cornmeal. Let rise until doubled, about 30 minutes. Score tops of breads with a knife, making "x" shapes on top.
6. Bake @ 400 for 25 minutes, or until bread is golden brown. Remove from oven, cool 5 minutes before cutting in serving sized portions.  *************************************************************************************Now. for the starred items.  You will need extra flour to roll out the dough with.  You will need extra cornmeal to sprinkle on the pan for baking the loaves.  By the way, this can be made 1 loaf at a time, just divide the recipe ingredients  in half.  The"how to" instructions and baking time would remain unchanged!