Milwaukee Rye Bread

• 4 potatoes - peeled, boiled and mashed
• 3/4 cup cornmeal
• 3 cups water
• 1 1/2 tablespoons salt
• 1 tablespoon white sugar
• 2 tablespoons shortening
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 6 cups rye flour
• 2 cups whole wheat flour

1. 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.
2. 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.
3. 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).
4. Bake in preheated oven for 60 to 70 minutes, until loaves sound hollow when tapped on the bottom.

potatoes, cornmeal, water, salt, white sugar, shortening, yeast, warm water, rye flour, whole wheat flour

Taken from www.allrecipes.com/recipe/18120/milwaukee-rye-bread/ (may not work)