Title: Ancient roman bread
 Categories: Breads, Breakfast, Low fat
      Yield: 1 Servings
 
      2 pk Fast-rising dry yeast
  2 1/2 c  Tepid water
      1 c  Whole-wheat flour
    1/2 c  Rye flour
           Unbleached white flour to
           -make up 2 lbs. 3 oz. of
           -total weight
      1 ts Salt mixed with:
      1 tb Water
           Cornmeal for baking sheets
 
  Put the tepid water in your electric mixer bowl and dissolve the
  yeast. Use a paper lunch sack for weighing out the flour. Put the
  whole-wheat and rye flour in the bag first, and then make up the
  weight with the white flour. Put 4 cups from the bag into the mixer
  and whip it for 10 minutes. Add the salted water. If you have a
  KitchenAid, allow the dough hook to do the rest of the work.
  Otherwise, add remaining flour by hand. Knead until the dough is
  smooth and elastic. Put the dough on a plastic counter and cover with
  an inverted steel bowl. Allow it to rise once, punch it down, and
  allow it to rise a second time. Punch down and form into 2 or 3
  loaaves. I never use bread pans for this, as they will ruin the
  crust. Place the loaves on baking sheets that have been dusted with
  cornmeal and allow the loaves to rise until double in bulk. Bake in a
  450 degree oven about 25 minutes, or until the crust is golden and
  the loaf light to the touch. It should make a hollow sound when you
  thump your finger on the bottom of the loaf.
  
  Serving Ideas : Makes 2 or 3 loaves.