1. In a large bowl, scald the corn flour with boiling water, knead thoroughly, and let rest for one hour.
2. In a separate small bowl, combine salt and yeast with warm water, stirring until completely dissolved.
3. Incorporate the yeast mixture into the scalded corn flour and knead vigorously.
4. Gradually integrate the rye flour followed by the all-purpose flour in small increments.
5. Continue kneading until the dough holds its shape while remaining slightly sticky to the touch.
6. Stop adding flour once the sticky but cohesive consistency is achieved to maintain moisture.
7. Cover the bowl with a clean cloth and allow the dough to rise in a warm area for one hour.
8. Shape the dough into a rounded loaf and bake at 180°C (350°F) for approximately one hour until the crust is deeply browned and cracked.

Adapted from a Recipe by: Petit Chef