1/2 c. yellow corn meal
1/3 c. brown sugar
1 tbsp. salt
2 c. boiling water
1/4 c. cooking oil
2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. stirred whole wheat flour
1/2 c. stirred rye flour
4 1/4 to 4 1/2 c. sifted all-purpose flour

Thoroughly combine the corn meal, brown sugar, salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in the 1/2 cup lukewarm water. Stir into the corn meal mixture. Add the whole wheat and rye flours; mix well. Stir in enough all-purpose flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until smooth and elastic, 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 surface and divide in half. Cover and let rest 10 minutes. Shape into 2 loaves and place in greased 9x5x3 inch loaf pans. Let rise again until almost double, about 30 minutes. Bake at 375 degree oven for 45 minutes or until done. (Cap loosely with foil after first 25 minutes if bread browns rapidly.) Remove from pans. Cool on rack. Makes 2 loaves.