In a large bowl, combine 3½ cups bread flour, rye flour, cornmeal, and 2 cups of warm water.

Knead on a lightly floured surface for about 10 minutes until the dough is firm and smooth.

Let it rest for 5 minutes, then continue kneading for another 5 minutes.

Dust with flour, place it in a large bowl, cover with foil, and let it sit in a draft-free spot for 36 hours.

The dough should slightly expand and have a faint vinegar-like aroma.

In a small cup, sprinkle the yeast over the remaining ½ cup warm water.

Let it sit until the yeast becomes creamy, about 2 minutes.

Stir until the yeast dissolves.

Add the remaining 1 cup bread flour to the bowl with the resting dough, along with sugar, salt, lard (or vegetable shortening), and caraway seeds.

Knead on a floured surface for about 10 minutes until well combined.

Grease a large bowl with oil, place the dough in it, and turn to coat.

Cover with a towel and let it rise in a warm place (such as an off oven) for 2 to 2½ hours or until doubled in size.

Punch down the dough, knead for 5 more minutes, adding more flour if needed.

Shape it into a ball and twist in the center to form the Galician “cap.

” Sprinkle a cookie sheet with cornmeal or bread crumbs and place the dough on it.

Let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 425°F with an oven rack in the upper-middle position.

Place a pan of water on the oven floor.

Bake the bread for 10 minutes.

Remove the water pan and bake for an additional 25 to 30 minutes or until the bread is well browned and sounds hollow when tapped on the bottom.