Fresh slices of this chewy bread, flecked with rye and cornmeal, are building blocks for memorable sandwiches. Molasses lends sweetness and depth of flavor, making for a moist bread, perfect for open-faced preparations or hearty lunch-box fare.

Whole Wheat-Rye Bread

3 cups whole wheat flour 2 cups rye flour 1 1/2 cups all-purpose flour 1 tablespoon salt 1 tablespoon granulated sugar 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 2 1/2 cups warm water (110°F -125°F / 45°C to 50°C) 3/4 cup yellow or white cornmeal 1/3 cup molasses 3 tablespoons butter or margarine, softened 2 tablespoons melted butter or margarine 2 tablespoons yellow or white cornmeal

Combine whole wheat flour, rye flour, all-purpose flour and salt in a large bowl; mix well.
Combine sugar, yeast and 1 1/2 cups of the flour mixture in a second large bowl; set aside.
Combine water, first addition of cornmeal, molasses and softened butter in a medium bowl, carefully combining evenly as butter begins to melt.
Gradually add cornmeal mixture to yeast mixture, beating with an electric mixer until blended, then beat an additional 2 minutes. Gradually add remaining flour to form a stiff dough.
Turn dough onto a floured surface and knead for 10 minutes or until smooth and elastic.* Form into a ball and place in a greased bowl, turning to grease the top as well.
Cover dough lightly with a large piece of plastic wrap; place bowl in a warm place away from drafts. Allow dough to double in bulk, about 1 hour.
Meanwhile, generously grease two 9 x 5 x 3-inch loaf pans; set aside.
Punch dough down to press air out. Divide dough into two equal portions; roll into two rectangles of about 18 x 9-inches each. Roll each into a tight tube from the 9-inch side, forming 2 loaves. Pinch ends to seal as you roll; place into prepared pans with seam side facing pan bottom. Cover pans lightly with a tea towel; put into a warm place for second rise (30 to 45 minutes).
Meanwhile preheat oven to 350°F (175°C).
Just before baking, brush tops of loaves with melted butter; sprinkle each loaf with remaining cornmeal.
Bake for 45 minutes or until loaves are golden brown and crusty. Loaves should sound hollow when tapped. Cool on a rack.

Makes 2 loaves.

* This bread can also be prepared using a heavy-duty electric mixer. Prepare as follows:

Mix whole wheat, rye and all-purpose flours in a large bowl as above; stir to combine well.
Combine sugar, salt, yeast and 1 1/2 cups of flour mixture (above) in work bowl of mixer. Mix with flat beater for about 1 minute.
Combine water, cornmeal, molasses and margarine in a medium bowl (as above).
With dough hook in place pour liquid ingredients (above) into mixer work bowl. Using low settings mix to form a dough. Gradually add remaining flour mixture to work bowl; periodically stop mixer to scrape bowl.
When most or all of flour mixture is incorporated and dough forms a ball which follows hook around work bowl, kneading is complete. Remove dough from work bowl; place into a large, well-greased bowl for first rise. Continue as in above directions.