1 yeast cake (about 2¼ tsp / 7 g active dry yeast)
1 ½ tablespoons (27 g) salt
1 ¼ cup (85 g) molasses
1 cup (130 g) rye flour
1 cup (140 g) granulated cornmeal
3 cups (360 g) all-purpose flour
Instructions
1. Dissolve the yeast cake in 2 cups (480 ml) lukewarm water (about 105–110°F / 40–43°C) in a large heavy bowl and let stand 5–10 minutes until foamy — this is proofing, the process of confirming the yeast is active.
2. Add the salt, molasses, rye flour, cornmeal, and all-purpose flour to the dissolved yeast mixture and mix thoroughly until a cohesive, slightly sticky dough forms and no dry flour remains.
3. Cover the bowl with a clean cloth and allow the dough to rise at room temperature (70–75°F / 21–24°C) for 1–1½ hours, until doubled in volume and a finger pressed into the dough leaves an indent that springs back slowly.
4. Turn the dough onto a lightly floured surface, shape into one or two loaves, and place in one 9×5-inch (23×13 cm) loaf pan or two 8×4-inch (20×10 cm) loaf pans. Cover and let rise again for 45–60 minutes, until the dough crowns about 1 inch (2.5 cm) above the rim of the pan and feels light when gently pressed.
5. Heat the oven to 375°F (190°C). Bake for 35–45 minutes, until the crust is deep brown, the loaf sounds hollow when the bottom is tapped, and an instant-read thermometer inserted in the center reads 190–200°F (88–93°C). Remove from the pan and cool completely on a wire rack before slicing, at least 30 minutes.
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