1 1/2 cups cold water
3/4 cup cornmeal
1 1/2 cups boiling (potato) water*
1 1/2 tablespoons salt
2 tablespoons sugar or molasses
2 tablespoons butter or lard
2 tablespoons caraway seeds
1 package yeast
1/4 cup lukewarm water
2 cups mashed potato, cooled
6 cups rye meal or bread flour
2 cups whole wheat flour, approximately

In a saucepan, bring 1 1/2 cups water to a boil (re-use the water used for cooking the potatoes for added flavor). Meanwhile, in a measuring cup, combine and stir 1 1/2 cups cold water and the cornmeal. When the potato water is boiling, stir in the cornmeal mixture. Cook, stirring occasionally, until mixture thickens.

Remove from heat and stir in salt, sugar, butter and caraway seeds. Allow to cool to lukewarm. Stir in yeast. Add potatoes and cornmeal mixture. Stir well.

Add rye flour (or a combination of rye flour and bread flour - we use 2 cups bread flour to 4 cups rye flour). Add enough flour to make a soft dough. Turn out onto a lightly dusted work surface and knead for 5-10 minutes or until smooth and elastic. This can be done using the paddle attachment of a mixer.

Grease a bowl and turn dough around in bowl to coat with oil. Cover with a clean, lint-free cotton towel and put in a warm, draft-free place. Allow to rise until nearly doubled; punch down.

Divide and form into 3 or 4 loaves or form rounds. Place into greased loaf pans (or rounds can be baked on a baking sheet) and spray or brush the top with vegetable oil or butter. Let rise again until doubled.

When ready to bake, preheat oven to 375°F.

Bake about an hour or until loaf internal temperature reaches about 195°F.

Submitted by: CM