1

Combine cornmeal, sugar, and salt; stir into the boiling water, add the oil, and cool to lukewarm.

2

Dissolve yeast in water and add to cornmeal mixture.

3

Beat in whole wheat flour and rye flour, and stir in remaining flour by hand. Knead until smooth and elastic.

4

Let rise until double; punch down, divide into two loaves, and let double again. Bake in preheated 375F oven for about 45 minutes.

Serving size: 1/24 of a recipe (2.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.