|Cold water||1 1⁄2 Cup (24 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Caraway seeds||1 Tablespoon|
|Active dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Packages)|
|Water||1⁄4 Cup (4 tbs)|
|Mashed potatoes||2 Cup (32 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
Stir cold water into cornmeal in a saucepan, add boiling water, and cook, stirring constantly, until thick.
Add salt, sugar, shortening, and caraway seeds and let stand until lukewarm.
Use very warm water (105°F.to 115°F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cakes into water.
Let stand for a few minutes; then stir until dissolved.
Add yeast and mashed potatoes to the cornmeal; mix well.
Stir in flours.
Turn out on floured pastry cloth or board and knead until smooth and satiny.
Put in greased bowl; turn once, cover, and let rise until doubled.
Divide dough into 3 portions, form into balls, and let rest for a few minutes.
Roll each loaf twice as long and twice as wide as the pan in which it is to be baked.
Fold ends into center and overlap slightly.
Press sides to seal and then fold over in similar fashion to fit pan.
Put each one in a greased pan with seam side down.
Let rise until doubled.
Bake in preheated moderate oven (375°F.) for about 1 hour.