1 1/2 c. cold water
3/4 c. corn meal
1 1/2 c. boiling water
1 1/2 tbsp. salt
1 tbsp. sugar
2 tbsp. shortening
1 tbsp. caraway seed
2 c. cooled mashed potato
1 cake compressed yeast
1/4 c. lukewarm water
6 c. rye meal or rye flour
About 2 c. whole wheat flour

Stir cold water into corn meal. Add to boiling water and cook, stirring constantly until thick. Add salt, sugar, shortening and caraway seed. Let stand until lukewarm. Add potato and the yeast which has been softened in the lukewarm water. Add rye meal or rye flour and enough whole wheat flour to form a soft dough. Stir in at first with a spoon and then with the hand.

Turn out on a lightly floured board. Knead until it is smooth and elastic and does not stick to board. Place in greased bowl. Grease surface and let stand in a warm place (85 degrees) until double in bulk. Divide dough into 3 portions form into balls. Let rest a few minutes. Roll 1 ball at a time, about twice the length and twice the breadth of loaf pans. Fold in both ends so they overlap at center. Press sides to seal and then fold in the pressed sides so they overlap at center. Roll the loaf under the hands until it fits the pan. Place in greased pan with seam side of loaf underneath. Grease surface; let rise until double in bulk. Bake in moderate oven (375 degrees) about 1 hour. Makes 3 loaves.