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In a big enough bowl, scald the corn flour in boiling water, knead it well and let it rest for one hour.
In a small bowl, add the salt and yeast in warm water until well diluted.
Add the water with the yeast to the corn flour preparation and knead very well.
Add the rye flour and finally the all-purpose flour little by little.
The dough that hold well and is sticky.
When it has this consistency, no more flour should be added.
Cover the bowl with the dough with a cloth and let it rise for 1 hour.
Form the bread and bake it in the oven at 180°C for 1 hour.