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

Combine cornmeal, brown sugar and salt. Gradually stir in boiling water. Add oil; cool to lukewarm. Dissolve the packages of yeast in 1/2 cup warm water. Add this to cornmeal mixture. Beat in the 3 flours. Turn onto lightly floured surface. Knead until smooth and elastic. Place in lightly greased bowl. Cover and let rise until double, 1 1/2 hours. Punch down, turn onto lightly floured surface. Divide in half and knead a second time for 3 minutes. Shape into 2 loaves and place in greased pans. Cover and let rise. May double. Bake at 375 degrees for 45 minutes.