4 c. rye flour
20 c. whole wheat flour
3 pkg. active dry yeast
6 c. tepid water
1 tbsp. salt
1-2 tbsp. caraway seeds
4-5 sm. potatoes, boiled, peeled & mashed

Mix the yeast with 1/2 cup of tepid water. Add 1 1/2 cups of the whole wheat to make a sponge and let rise overnight.

The next day, mix the remaining whole wheat flour and the rye flour together with the sponge, 5 1/2 cups of tepid water, salt, caraway seeds and mashed potatoes. Knead the resulting stiff dough until it comes away from your hands easily and contains air bubbles, after about 10 minutes. Sprinkle dough with flour, cover and leave for 4 hours in warm place to double in bulk. Divide dough into 6 pieces and shape in ovals.

Butter six 8 1/2 x 4 1/2 inch loaf pans and half fill them with the dough. let loaves rise in warm place for 20-30 minutes to top of pans. Brush tops with tepid water. Bake for 1 hour in preheated 400 degree oven until well browned. Brush them with tepid water again, while they are still hot to give them a soft crust. Cool.