Pumpernickel Bread - cooking recipe

Ingredients

1/3 c. cornmeal
3/4 c. cold water
3/4 c. boiling water
1 Tbsp. sugar
2 Tbsp. butter
1 c. mashed potatoes
1/2 Tbsp. caraway seed
2 pkg. yeast
1/4 c. warm water
3 c. rye meal flour
1 c. all-purpose flour

Preparation

Stir cold water into cornmeal until smooth.
Add boiling water, cooking and stirring constantly for two minutes.
Add salt and sugar.
Let cool to lukewarm.
Add potatoes and caraway seed that is dissolved in the 1/4 cup water.
Add both rye and white flour. Mix and knead to a smooth, stiff dough using white flour on the board.
Put in greased bowl.
Cover and let rise until doubled. Shape into two loaves and place in greased pan.
Let rise until doubled.
Bake at 375\u00b0 for 1 1/4 hours.
I like more caraway seed.