Rye Bread

Ingredients
1 cup warm water
2 1/2 tsp (1 envelope) yeast2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup whole grain rye flour
1 Tbs cocoa powder
2 tsp salt
1 Tbs unsulphered molasses
Cornmeal for bottom of loaf

Combine warm water and yeast in mixing bowl, letting stand for five minutes. Stir in molasses, flours, then remaining ingredients. Knead dough until soft, smooth and elastic. Transfer dough to an oiled bowl, turn dough over to coat with oil, cover with a towel and let rise at room temperature until doubled (about 1 hour).

Transfer dough to a floured work surface. Deflate by gently kneading 3 -5 times. Reshape dough into ball by tucking edges under. Place dough, seam side up into a bowl lined with a heavily floured tea towel. Cover with ends of towel and allow to rise again until doubled (about 1 hour)

When loaf is almost doubled, preheat oven to 500 degrees. Place baking sheet on middle rack.

Uncover dough and sprinkle cornmeal on top before inverting it onto baking sheet in the oven. Slice an x on top of the loaf. Lower oven temperature to 450 degrees. Bake for about 40 minutes Cool the loaf on a wire rack. Serve when completely cooled.

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