1/2 c. yellow cornmeal
1/3 c. brown sugar
1 tbsp. salt
2 c. boiling water
1/4 c. cooking oil
2 pkgs. dry yeast
1/2 c. lukewarm water
3/4 c. stirred whole wheat flour
1/2 c. stirred rye flour
4 - 4 1/2 c. sifted flour

Thoroughly combine the cornmeal, brown sugar, salt, boiling water and oil. Let it cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the cornmeal mixture. Add the whole wheat flour and rye flour. Mix well. Stir in enough all purpose flour to make a moderately stiff dough. Turn out on floured surface and knead until smooth, 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. Turn out on lightly floured board and divide in half. Cover and let rest 10 minutes. Shape into two loaves and place in greased pans. Let rise again until almost double, about 30 minutes. Bake at 375 degrees for 45 minutes or until done.