Directions

1. 1

   Wash your hands thoroughly with soap and water before beginning.

2. 2

   In a large mixing bowl, combine the cornmeal, brown sugar, and salt. Pour the boiling water over the mixture and stir well. Let cool to between 105–115°F (approximately lukewarm to the touch).

3. 3

   Dissolve the active dry yeast in the 1/4 cup of warm water (105–115°F). Once dissolved, stir this yeast mixture into the cooled cornmeal mixture until fully combined.

4. 4

   Add the whole wheat flour and rye flour to the bowl. Stir well to incorporate all ingredients evenly.

5. 5

   Gradually stir in the all-purpose flour, adding enough until the dough becomes stiff and difficult to stir with a spoon. Reserve any remaining flour for the work surface.

6. 6

   Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until the dough becomes smooth, elastic, and no longer sticky.

7. 7

   Lightly oil a large bowl and place the kneaded dough inside, turning it to coat the surface with oil. Cover with a clean, damp towel.

8. 8

   Let the dough rise in a warm, draft-free place for approximately 1 hour or until it has roughly doubled in size.

9. 9

   Gently punch down the risen dough to release excess gas. Turn it out onto a clean work surface.

10. 10

    Cover the dough with a clean towel and let it rest for 10 minutes.

11. 11

    Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan, seam side down.

12. 12

    Cover the pan with a clean towel and let the dough rise in a warm place for about 1 hour, or until it reaches nearly double its size.

13. 13

    Preheat the oven to 375°F. Bake the loaf for 35 to 45 minutes, until the bread sounds hollow when tapped on the bottom.

14. 14

    If the bread begins to brown too quickly during baking, loosely cover the top with aluminum foil to prevent over-browning.

15. 15

    Remove the bread from the loaf pan and transfer it to a wire cooling rack. Allow it to cool completely before slicing.