No Knead Corn Rye

3/4 cup pumpernickel flour
3/4 cup rye flour
3 tbl wheat gluten
2 1/2 cups of AP flour
2+tsp salt
1/4 tsp yeast
2+tbl caraway seed
2 1/4 cups of warm water

Coarse cornmeal or polenta to coat.

Mix all the dry ingredients and stir to mix through.

Add the warm water and just mix until it becomes a sticky dough.

Cover and allow to rise in a warm place for 12-18 hours.

Remove and flatten and fold into a round loaf shape.

Coat all the surfaces with the polenta and allow the loaf to rise for an additional 2 hours.

Preheat a dutch oven or casserole with cover for 30 minutes in a 500° oven

Working quickly remove the cover from the dutch oven and place the loaf in the pot. Replace the cover and bake undisturbed for 30 minutes.

Remove the cover and bake another 15-20 minutes until golden brown.

Allow the bread to cool on a rack before slicing