I found this in an inherited recipe box dated 1936. It originally called for 2 tablespoons fat, but I have substituted margarine or shortening with good results. I do not recommended making this recipe in a bread machine. If necessary, one tablespoon of active dry yeast can be substituted for the compressed yeast in this recipe.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

181 calories; 1.8 g total fat; 0 mg cholesterol; 441 mg sodium. 37.7 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
12/09/2013
I got a little happy with the potatoes and shortening: Increasing each by 1 1/2 tablespoons. I cut back on the salt only adding 2 teaspoons. On this my first attempt I also adjusted the flour ratio having only 5 1/4 cups rye flour to which I added 3/4 cups whole wheat. The additional whole wheat made the dough sticky so I ended up blending in another 1/4 - 1/3 cups all purpose flour during kneading. Even with the adjustments this is a nice dense loaf of bread which is great tasting and ideal for sandwiches (i.e. Meatloaf) I will try this again with the adjusted salt content and correct flour amounts. This recipe is a keeper. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2013
I got a little happy with the potatoes and shortening: Increasing each by 1 1/2 tablespoons. I cut back on the salt only adding 2 teaspoons. On this my first attempt I also adjusted the flour ratio having only 5 1/4 cups rye flour to which I added 3/4 cups whole wheat. The additional whole wheat made the dough sticky so I ended up blending in another 1/4 - 1/3 cups all purpose flour during kneading. Even with the adjustments this is a nice dense loaf of bread which is great tasting and ideal for sandwiches (i.e. Meatloaf) I will try this again with the adjusted salt content and correct flour amounts. This recipe is a keeper. Read More
(1)
Rating: 4 stars
12/09/2013
I got a little happy with the potatoes and shortening: Increasing each by 1 1/2 tablespoons. I cut back on the salt only adding 2 teaspoons. On this my first attempt I also adjusted the flour ratio having only 5 1/4 cups rye flour to which I added 3/4 cups whole wheat. The additional whole wheat made the dough sticky so I ended up blending in another 1/4 - 1/3 cups all purpose flour during kneading. Even with the adjustments this is a nice dense loaf of bread which is great tasting and ideal for sandwiches (i.e. Meatloaf) I will try this again with the adjusted salt content and correct flour amounts. This recipe is a keeper. Read More
(1)