Buttermilk Graham Bread

• 2 teaspoons active dry yeast
• 1/2 cup lukewarm water
• 2 cups graham or whole wheat flour
• 3 cups all-purpose flour
• 1 rounded cup yellow or white cornmeal
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 tablespoons butter, room temperature
• 2 cups lukewarm buttermilk
• 1 beaten egg, for glazing
• sesame seeds, for sprinkling

Instructions:

Combine the yeast and the water, and let the yeast dissolve for 15 minutes. In the mean time, mix together the dry ingredients: Two flours, cornmeal, salt, and sugar. Make a well in the center and pour in the dissolved yeast mixture. Finally, add in the buttermilk and the butter. Stir it all together, working from the center, and mix until a rough dough emerges. It will probably get too stiff to stir, so use your hands when that happens. Transfer onto a floured surface and knead until completely smooth. Place into a clean bowl, cover it, and leave it to rise in a warm spot for 2-3 hours. When it's ready, grease 2 8-inch square baking tins and punch down the dough. Divide into 8 little rolls and place four in each tin. Cover them again and leave in the warm spot for another hour. Preheat the oven to 375º F and brush them with the egg glaze. Sprinkle with sesame seeds. Bake the rolls for about 50 minutes, checking after half an hour to make sure they're not burning. The bottoms should sound hollow when tapped. After they're out of the oven, do not leave in the pan; transfer to wire racks to cool.