2 pkgs. dry yeast
1/2 c. cornmeal
2 c. boiling water
3/4 c. whole wheat flour
4 1/2 c. bread flour
1/2 c. warm water
1/3 c. brown sugar
1/4 c. vegetable oil
1/2 c. rye flour
1 tbsp. salt

Dissolve yeast in 1/2 cup warm water. Combine cornmeal, sugar, salt, boiling water and oil in a large warm bowl. Cool to lukewarm. Stir in yeast. Add the 3 flours gradually, enough to make stiff dough.

Turn onto a floured board until smooth, about 8 to 10 minutes. Place in a greased bowl; cover and let rise until double in bulk. Punch down, cut in half and let rest 10 minutes.

Shape into loaves and place in 2 greased bread pans. Let rise until almost double. Bake at 375 degrees for 45 minutes. Remove from pans immediately. Place on wire rack to cool.