Milwaukee Rye Bread

In a small saucepan cover peeled potatoes with water. Bring water to a boil and cook until tender about 15 minutes. Drain and mash; let cool. In a separate sauce pan stir the cornmeal into the 3 cups water. Bring to a boil and cook for 2 minutes. Stir in salt sugar and shortening. Let cool to lukewarm.

In a large bowl dissolve yeast in warm water. Add cooled cornmeal mixture and 2 cups of the cooled mashed potatoes. Stir in the rye flour and whole wheat flour 1 cup at a time; beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume about 40 minutes. Meanwhile preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 60 to 70 minutes until loaves sound hollow when tapped on the bottom.