6 tbsp. cornmeal
1/2 c. cold water
1 c. boiling water
2 tsp. salt
1 tbsp. shortening
1/4 c. lukewarm water
1 c. mashed potatoes
2 1/2 c. rye flour
1 1/2 c. sifted white flour
1/2 tbsp. caraway seeds

Mix cornmeal with cold water, add boiling water and cook 2 minutes, stirring constantly. Add salt and shortening and cool to lukewarm. Soften yeast in lukewarm water. Add with remaining ingredients to corn mixture. Knead to a stiff dough. Dough will be sticky. Handle rapidly or too much flour is absorbed. Cover and let rise until doubled in bulk. Bake in 375 degree oven for 45 minutes.