200ml boiling water
250gr Cornmeal (Polenta)
150ml water tepid
125gr Rye White flour
90gr Strong wheat flour
1/2 Tbsp salt
10gr dry yeast
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