1/2 c. yellow cornmeal
1/3 c. brown sugar
1 tsp. salt
2 c. boiling water
1/4 c. cooking oil
2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. whole wheat flour
1/2 c. rye flour
4 1/4 to 4 1/2 c. sifted all purpose flour

Combine cornmeal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in 1/2 cup lukewarm water. Stir into cornmeal mixture. Add whole wheat and rye flour. Mix well. Stir in enough all purpose flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic (6 to 8 minutes).

Place in greased bowl turning once to grease surface. Cover and let rise in warm place until double (50 to 60 minutes). Punch down and turn out on lightly floured surface and divide in half. Cover and let rise 10 minutes. Shape into 2 loaves and place in greased 9 x 5 x 3 inch loaf pans. Let rise again until almost double, about 30 minutes. Bake in 375 degree oven for 45 minutes. Cap loosely with foil after first 25 minutes if bread browns too rapidly. Remove from pans. Cool on rack. Makes 2 loaves.