Dissolve the Fresh Baker's Yeast and a tablespoon of the Sugarcane Molasses in about 250 ml of warm Water (lukewarm, roughly 35–40°C / 95–105°F); let sit 5–10 minutes until foamy to activate the yeast.
In a large bowl combine the Yellow Cornmeal, the Rye Flour and the Salt, mixing them so the dry ingredients are evenly distributed.
Make a well in the dry mix and pour in the foamy yeast mixture; gradually add more water while stirring until you have a firm, slightly sticky dough — you may not need all the water, or you may add a little more depending on the flours.
Turn the dough onto a lightly floured surface (use a bit of rye flour or cornmeal) and knead briefly until the dough is cohesive; the dough should be denser than typical wheat bread but still pliable.
Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until roughly doubled in size, about 1–2 hours. For deeper flavor, you can refrigerate it overnight for a slow fermentation.
After the first rise, shape the dough into a round loaf and place it on a baking sheet or preheated baking stone. Lightly dust the top with extra cornmeal if desired and let it proof for 30–60 minutes until puffy.
About 30 minutes before baking, preheat your oven to 230°C (450°F). If you like a crisp crust, place a small pan of water on the bottom rack for steam or spray the oven with water just after putting the loaf in.
Score the top once or twice with a sharp knife and bake the loaf for 30–45 minutes, until the crust is deep golden-brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 30 minutes before slicing so the crumb finishes setting; serve warm or at room temperature alongside soups, cheeses, or butter.
