1/2 c. corn meal
1/3 c. packed brown sugar
1 tsp. salt
2 1/2 c. boiling water
1/3 c. cooking oil
4 1/4 to 4 3/4 c. flour
1 pkg. dry yeast
1 c. whole wheat flour
1/2 c. rye flour

In small mixing bowl stir together cornmeal, brown sugar, and salt. In medium bowl gradually stir cornmeal mixture into boiling water; stir in oil. Cool until just warm (120-130 degrees), stirring occasionally 40-45 minutes.

In large mixer bowl, stir together 2 cups flour and yeast. Add cornmeal mix; beat on low speed 30 seconds. Using wooden spoon, stir in whole wheat and rye and as much all-purpose flour as you can. Knead in remaining all-purpose flour to make moderately stiff dough, 10-12 minutes.

Place in greased bowl, turn once; cover, raise until double. Punch down. Turn out onto lightly floured surface. Divide in half; cover and let rest 10 minutes. Shape into loaves - 2 pans (8x4x2). Cover and raise until double. Bake at 375 degrees for 45 minutes. Cover last 20 minutes with foil.