9 c. unsifted white flour
3 c. unsifted rye flour
2 tbsp. salt
1 c. whole bran cereal
3/4 c. yellow cornmeal
2 pkgs. active dry yeast
1/4 c. honey (or dark molasses)
2 sqs. unsweetened chocolate
1 tbsp. butter
2 c. mashed potatoes
2 tsp. caraway seed
3 1/2 c. water

Combine white and rye flour. In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal and undissolved active dry yeast. Combine water, molasses (or honey), chocolate and butter in a saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees). butter and chocolate do not need to melt.

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer. Add potatoes and 1 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in caraway seeds and enough additional flour mixture to make a soft dough. Turn out onto floured board. Cover and let rest 15 minutes.

Knead until smooth and elastic 8 to 15 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk (about 1 hour). Punch dough down and let rise another 30 minutes. Punch down and divide into 3 equal pieces. Shape into round balls. Place in 3 greased 8 or 9 inch round cake pans. Cover and let rise about 45 minutes. Bake at 350 degrees for 50 minutes or until done.