Instructions: Dissolve yeast and sugar in water in a large bowl, and let stand 5 minutes.

Stir in 1-1/2 cups all-purpose flour and 1/2 cup whole-wheat flour to form a batter. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes or until doubled; stir down the batter. Stir in 3/4 cup all-purpose flour, remaining 1/2 cup whole-wheat flour, cornmeal, rye flour, and salt to form a sticky dough. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 15 minutes); add enough of remaining all-purpose flour, 1/4 cup at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Divide dough into quarters, and shape each portion into a round loaf. Place the loaves 4 inches apart on a large baking sheet coated with cooking spray. Using a sharp knife, make a continuous 1/4-inch-deep cut around the circumference of each loaf near the outer edge. Using the tip of the knife, prick the top of each loaf in 4 places. Lightly coat tops of loaves with cooking spray. Bake at 375 degrees for 25 minutes or until loaves sound hollow when tapped. Let cool on wire racks.

Yield: 4 loaves, 16 servings.

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