Course: Breads and Muffins, Breakfast, Lunch, Main Course, Snack
Servings: 14slices
Ingredients
2cupswhole wheat flour
1/2 cupwhole rye flour
1/2 cupcoarse cornmeal
1tspinstant yeast
1 1/2tspssalt
1 1/2cupswater
oil or butter as needed
Instructions
Combine flours, cornmeal, yeast and salt in a large bowl.
Add 1 and 1/2 cups of water and stir until blended, dough will be moist and sticky.
Cover bowl with plastic wrap and let the dough rest for about 4 hours at warm room temperature, about 70 degrees.
Butter or oil a standard loaf pan approx. 8 or 9 inches by 4 inches. Lightly oil your hands and shape dough into a rough rectangle and put into loaf pan, pressing out the edges. Brush top of loaf with a little oil or butter.
Cover loaf pan with plastic wrap and let it rest 1 hour more.
Preheat oven to 350 degrees and bake the bread for about 45 minutes.
Remove the bread from the pan and let it cool on a rack.