3/4 c. cornmeal
1 1/2 c. cold water
1 1/2 c. boiling water
1 1/2 tbsp. salt
2 tbsp. sugar
2 tbsp. shortening
1 tbsp. caraway seeds
1 pkg. active dry yeast
1/4 c. very warm water
2 c. mashed potatoes
4 c. rye flour
4 1/4 c. all purpose flour

Place cornmeal in a 2 quart saucepan and stir in cold water. Add boiling water and cook, stirring constantly, for 2 minutes. Add salt, sugar, shortening and caraway seeds; let stand until lukewarm.

Dissolve yeast in warm water and add to cornmeal mixture along with potatoes; stir well. Add rye flour and white flour, a small amount at a time. Knead until smooth, using cornmeal on the surface. Place in greased bowl; turn to grease all sides. Let rise until doubled in bulk. Knead again.

Put in three greased 9 x 5 x 3 inch loaf pans. Let rise until doubled in bulk. Bake at 375 degrees for 45-60 minutes. Yields 3 loaves.