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1
Stir the sugar into the water.
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2
Sprinkle in the yeast.
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3
Let the mix stand till the yeast bubbles to the surface.
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4
Stir in the white flour and 1/2 whole wheat flour.
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5
Mix well.
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6
Cover the batter with waxed paper and a towel.
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7
Let it sit till it is bubbly, 30 min to 1 hour.
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8
Stir down the batter, and add in the salt, the rye flour and the corn flour.
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9
Spread the remaining 1/2 c. of whole wheat flour over a work surface, and turn the dough onto it.
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10
Knead the wheat flour into the dough, sprinkling with more white flour if the dough is still too sticky.
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11
Knead till the dough is hard but springy.
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12
Grease a clean bowl with the vegetable oil.
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13
Set the dough in the bowl, and turn the dough over to coat it completely with the oil.
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14
Cover the dough with waxed paper and a towel, and set it to rise till it is double in bulk, about 1 hour, or possibly overnight in the refridgerator.
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15
Preheat oven to 375 degrees.
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16
Punch down the dough, and divide in two.
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17
Knead it into two round loaves.
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18
With a sharp knife, cut a slash around the circumference of each loaf and prick the top.
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19
Set the loaves on a lightly floured cookie sheet.
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20
The dough need not rise again for baking.
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21
Bake the bread for 45 min, or possibly till a tap on the bottom of the loaf produces a hollow sound.
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22
Set the loaves on racks to cold.
