2 pkgs. (1/4 oz. each) dry yeast
1 c. warm water
1 tsp. sugar
1 c. boiling water
1/4 c. vegetable oil
1/3 c. molasses
2 tsp. salt
1/2 c. cornmeal
1 c. cold water
1 c. whole wheat flour
1 c. rye flour
3 1/2 c. white flour (approx.)

Dissolve yeast in warm water. Add 1 teaspoon sugar and set aside to proof. Mix together boiling water, oil, molasses and salt. Combine cornmeal and cold water; add to molasses mixture; cool. Add yeast to cooled cornmeal mixture. Add whole wheat and rye flours; mix thoroughly. Gradually add about 3 cups white flour; turn out onto floured board and knead, adding white flour as needed, until dough is smooth and elastic. Place dough in greased bowl, turn to coat; cover and let rise until doubled in bulk, about 1 hour. Punch down dough; divide into 2 pieces; let rest 10 minutes. Then shape into 2 loaves and place on a baking sheet sprinkled with cornmeal. Cover and let rise 30 minutes. Bake in preheated 375 degree oven, 45 minutes. Cool on wire racks.