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1
Whisk together bread flour, rye flour, whole-wheat flour, salt, and yeast in a large bowl. Stir together water and molasses in a medium bowl. Add to flour mixture; stir until flours are incorporated. (Dough will be very sticky.) Scrape dough into a large bowl coated with cooking spray. Cover and let rise in a warm (85u00b0F) place free from drafts 3 hours.
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2
Scrape dough onto a floured surface. Fold dough into thirds, like folding a letter. Rotate dough 180u00b0F. Repeat folding and rotating procedure 2 times. Coat an 18-inch piece of parchment paper with cooking spray. Place paper, cooking spray side up, in a large bowl. Place dough, seam side down, in prepared bowl. Cover and let rise in a warm (85u00b0F) place free from drafts 30 minutes.
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3
Preheat oven to 450u00b0F. Place a 4-quart Dutch oven in lower third of oven. (Do not remove Dutch oven while oven preheats.)
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4
Remove Dutch oven from oven. Carefully place dough on parchment in hot Dutch oven. Cover and bake in preheated oven 30 minutes.
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5
Uncover and bake until well browned and a thermometer inserted in center of bread reaches 195u00b0F to 205u00b0F, 5 to 10 minutes.
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6
Transfer bread to a wire rack, and cool completely, about 1 hour.
