3 pkgs. active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1/2 c. molasses
2 tbsp. shortening
1 tbsp. salt
1 1/2 c. rye flour
1 1/2 c. whole wheat flour
2 to 2 1/4 c. all purpose flour
Cornmeal

Dissolve yeast in warm water in large bowl. Stir in molasses, shortening, salt, rye and whole wheat flours; beat until smooth. Stir in enough all purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover; let rest 10 to 15 minutes. Knead until smooth, 5 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm place until double (1 hour). Punch down dough. Cover; let rise until double (40 minutes). Punch down dough; divide into halves. Shape each half into round, slightly flat loaf. Place loaves in opposite corners on greased and cornmeal sprinkled cookie sheet. Cover; let rise (1 hour). Heat oven to 375 degrees. Bake 30 to 35 minutes or until loaves sound hollow when lightly tapped. Remove from cookie sheet. Brush with shortening or butter. Cool on wire rack. 2 loaves.