In a small bowl, mix the cornmeal with 3/4 cup cold water. Soften the yeast in the remaining cold water.

Boil the remaining water. Add the cornmeal in, and stir until the mixture boils again. Add the butter, molasses, and salt, then combine well. Allow it to cool to a lukewarm temperature.

In a large bowl, combine the yeast with the corn meal mixture. Add in the whole wheat flour, then mix in enough white flour to make it a fairly firm dough. Place on a flour dusted cutting board, and knead until it's somewhat smooth and elastic.

Grease the same large bowl, then place the ball of dough in the bowl. Grease the surface of the dough, cover with a towel, and let the dough rise in a warm place, preferably 80-85 degrees (I placed mine outside in the hot sun for about an hour. Keeping it over a dryer would work well too.). Allow the dough to about double in bulk.

Preheat oven to 400 degrees. Meanwhile, knead the dough lightly again, and shape into 2 loaves. Place dough on greased cookie sheets, and brush with olive oil. Cover with towels, and allow the dough to sit for 20 minutes.

Bake for 15 minutes. Reduce the oven temperature to 375, and bake again until the loaves are golden brown and cooked through, around 20 minutes.

Enjoy it while it's hot! This bread also freezes well.