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Preheat your oven to 375 degrees. Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand 6 minutes or until it’s bubbly. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour. Mix this until it makes a nice smooth batter. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled. Punch the dough down and shape into 2 large round loaves. Place the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.Let loaves rise in a warm place until doubled. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped. This bread is supposed to freeze very well.
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