2	tbsp.	yeast
1-1/4	C	lukewarm water
3-1/2	C	rye flour
1	tbsp.	salt
2	C	rye meal
1/4	C	cornmeal

Dissolve 1 tablespoon yeast in 1/2 cup warm water. Stir in 1/2 cup rye flour. Leave overnight.

The next morning, add 1 cup warm water and 1 cup rye flour. Leave 4 hours more. Then add 1 tablespoon salt, 2 cups rye meal, and 2 cups rye flour. Mix together until the dough leaves the sides of the bowl. Knead thoroughly. Place in bowl, cover, and leave in warm place to rise for 1 hour. Form into 2 loaves, placed on a greased baking sheet which has been sprinkled with cornmeal, cover with a damp cloth, and let rise 30 minutes more. Bake at 350F for 1-1/2 hours. Cool before slicing.