Ingredients
(Makes two loaves of about 500g each or one loaf of 1kg)
Cold water – ½ l
Coarse salt – 1 dessert spoon
Cornmeal – 550 g
Fresh baker's yeast – 20 g (or 11 g of dry baker's yeast – Fermipan type)
Warm water – 300 ml
Rye flour – 250 g
Wheat flour – 100 g
Flour (for dusting) – as needed

Preparation
Place a saucepan with ½ l of water on the stove, season with a dessert spoon of coarse salt and bring to a boil.

Place the cornmeal in a bowl, pour 400 ml of the boiling water over it and stir with a wooden spoon to thoroughly scald all the flour.

Let it rest and lower the temperature for about forty minutes.

To activate the yeast, mix it in another bowl with the 300 ml of warm water, stir, and let it rest until it starts to bubble.
Add the activated yeast to the scalded cornmeal and mix.
Add the rye flour and wheat flour and knead well.
Form a ball, sprinkle with a little wheat flour, and make a cross-shaped cut with your hand.
Cover with a cloth and let it rise in a warm place for about an hour.
At this point, the dough will begin to show small cracks on its surface.
Preheat the oven to 250ºC with the baking sheet you will use inside.
Sprinkle a bowl with a little flour, place half of the dough in the bowl, sprinkle the dough with a little more flour, and rotate the dough in the bowl, tossing it in the air, until it takes the shape of a loaf.
Place the loaf on the hot baking sheet, sprinkled with flour, and repeat with the second portion of dough.

Bake in the oven for about an hour.

Remove from the oven, let cool, and enjoy!

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