This recipe came from the Feast Of The Hunters’ Moon put on by the Tippecanoe County Historical Association in Lafayette, Indiana the weekend of October 19-20, 2002. Thanks to Leon Dickson and E.J. Pheasant for letting THE WAYNEDALE NEWS sample some of the bread they were baking in an old fashion clay ‘beehive’ oven. They built a fire in the oven, and baked their bread inside after the fire was pulled out.




In a large bowl, mix together:

5 cups warm water 2 pkgs. dry yeast

4 tbsp. honey

Let mixture set until thick and bubbly, then add:


2 tbsp. Salt, several hands full of cornmeal, and several cups of whole wheat/white blend flour to make a thick mixture. Stir thoroughly and add enough flour to make workable dough. Turn dough out on a floured surface and knead 10 minutes or until dough becomes smooth and elastic. Divide dough by cutting dough into half, kneading each section again. Repeat until there are 8 pieces, kneading each section again after dividing. Form into 8 round loaves and place in greased clay saucers, or on greased cookie sheet. Let rise in a warm place until doubled in size. Bake for 15-20 minutes in 350-degree oven.

(If Gold Medal Whole Wheat/white flour is not available, use several cups of regular whole-wheat flour and then finish with white flour.)

(To season clay flowerpot saucers for baking, use the same method as for seasoning iron skillets. Rub saucers with shortening and heat for 3-4 hours in 250-degree oven. Rub with shortening several more times during the heating period. Before using the saucers, be sure to grease them well.)

The Waynedale News Staff
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Ray McCune

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