Ancient Roman Bread - cooking recipe

Ingredients

2 teaspoons fast rising dry yeast
2 1/2 cups tepid water
1 cup whole wheat flour
1/2 cup rye flour
unbleached white flour, to make a total of 2 lbs 3 oz of total flour
1 teaspoon salt, dissolved in 1 tbs water
cornmeal, for dusting (baking sheet or stone)

Preparation

Put water in mixer bowl and dissolve the yeast.
Put 4 cups of the flour into the bowl and whip it for 10 minutes.
Add the salted water.
If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
Punch it down and let it rise again.
Punch it down and form into 2 or 3 loaves.
Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
Use common sense in raising the dough. I frequently use my warming drawer.
Prep time does not include raising time as it will vary based on your conditions.