1 1/2 c. cold water
1 cake yeast
1/4 c. lukewarm water
1 1/2 c. boiling water
6 c. rye flour
1 cake yeast
3/4 c. cornmeal
1 tbsp. sugar
2 tbsp. fat
2 c. wheat flour

Stir cold water into cornmeal until smooth. Place over heat and add boiling water. Cook for about 2 minutes or until it forms a mush, stirring constantly. Add sugar and fat; let stand until lukewarm. Add mashed potatoes and the yeast which has been blended with the lukewarm water. Add rye and wheat flour; knead to a smooth stiff dough, using either wheat or corn flour on the kneading surface. Cover and set in warm place until double in bulk. Shape into 3 or 4 loaves and let rise to top of pans. Bake for 1 hour or longer in a moderate oven (350 degrees).