Instructions: In large bowl, combine 1 1/2 cups flour, 1/2 cup cornmeal, un-dissolved yeast and salt. Heat water, honey, molasses and oil until very warm (120 - 130 degrees F), then stir into dry ingredients. Stir in wild rice, pecans and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 9 inch circle. Fold in half, slightly off center, so top layer is set back 1 inch from bottom edge. With sharp knife, make four equally spaced cuts from curved edge toward folded edge, about 2/3 of the way across loaf (cutting through both layers). Place on greased baking sheet sprinkled with 1 tablespoon cornmeal. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Sprinkle top of loaf with remaining cornmeal.

Bake at 375 degrees F for 40 minutes or until done. Remove from sheet; cool on wire rack.

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