1 quart boiling water 1 cup rye meal

2 cups corn meal 1/4 cup shortening

1 cup molasses

2 tablespoons salt 1 yeast cake in 1/2 cup cold water 1 1/2 quarts bread flour 1 quart rye or barley flour

Mix corn and rye meal, add boiling water, stir until smooth. Add salt, fat, and molasses; cool. Add dissolved yeast and bread flour. Beat well, and add rye or barley flour to knead as soft as can be handled. Let rise over night; shape, let rise until double in bulk, and bake an hour or more in moderate oven. Makes three large loaves.