Milwaukee Rye Bread recipe

3 servings

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

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.