Fast No-Knead Whole Wheat Bread - cooking recipe

Ingredients

2 cups whole wheat flour
1/2 cup whole rye flour
1/2 cup coarse cornmeal
1 teaspoon instant yeast
1 1/2 teaspoons salt
oil, as needed

Preparation

Combine flours, cornmeal, yeast and salt in a large bowl. Add 1-1/2 cups water and stir until blended. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature.
Oil a standard loaf pan (8 or 9 inches by 4 inches; non-stick works well). Lightly oil your hands and shape dough into a rough rectangle. Put it in pan, pressing it out to the edges. Brush top with a little more oil. Cover with plastic wrap and let rest 1 hour more.
Preheat oven to 350 degrees. Bake bread about 45 minutes, or until loaf reaches an internal temperature of 210 degrees. Remove bread from pan and cool on a rack.