Cheesy Rye Bread

Ingridients of Cheesy Rye Bread:

• 1 3/4 cups water
• 1/2 cup cornmeal
• 2 teaspoons salt
• 1/4 cup butter, cubed
• 1/2 cup molasses
• 2 tablespoons active dry yeast
• 1/2 cup warm water (110 degrees F to 115 degrees F)
• 2 cups rye flour
• 3 cups all-purpose flour
• 1/2 pound Cheddar cheese, cut into 1/4 inch cubes
• additional cornmeal