Ingredients

200ml boiling water

250gr Cornmeal (Polenta)

150ml water tepid

125gr Rye White flour

90gr Strong wheat flour

1/2 Tbsp salt

10gr dry yeast

Method

Add the boiling water to the cornmeal. Mix well and leave the dough to rest for one hour.

Add the remaining 150ml of water to the dough and mix again.

Slowly add the Rye flour together with the yeast.

Once finished add the strong wheat flour.

Knead for 5 minutes

You should have a rather sticky dough

Cover with a tea towel, and let it rise for one hour.

Shape into a round loaf and cover with plenty of flour

Bake at 200C for one hour. (steam optional)

Total time approx. 3 hours