Combine 1/2 cup warm water, yeast and
1/8 tsp. sugar in a small bowl, stir and set aside.
Combine boiling water, cornmeal, brown
sugar and salt in a large bowl. Let
stand about 30 minutes until mixture cools to around 100°F. Fold in rye flour, whole wheat flour and
yeast mixture; beat at medium speed 3-5 minutes. Cover and let stand 15-20 minutes.
Add vegetable oil, egg and 1 cup bread
flour. Beat again, at medium speed 3-5
minutes or until smooth.
Stir in enough remaining bread flour to
form a ball of dough that pulls away from sides of the bowl.
Place dough on a lightly floured surface;
knead 8-10 minutes until smooth and elastic.
Place dough in large greased bowl; turn
dough so greased side is up. Cover; let
rise until double, about 40 minutes.
Punch dough down gently and let rest 10 minutes.
Preheat oven to 375°F. Grease either 2 pie plates or 2 baking
sheets for round loaves; or loaf pans
(8-1/2 x 4-/12-inch) for rectangle loaves.
Divide dough in half; shape each half
into round or rectangle loaves. Place in prepared bakeware. Cover and let rise in a warm (85-95°F) draft
free place until loaves have doubled in size (about 20 minutes) and when
lightly touched, a small indention stays.
Bake loaves 35-40 minutes until golden
brown. Remove bread from pans to cooling
racks. Cool loaves about 30 minutes before slicing or wrapping.
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