4 cups oatmeal flour

4 cups rye flour

4 cups rice flour

8 cups mashed potato

7 pints water (lukewarm)

2 Magic yeast cakes

2 cups molasses

1 tablespoon salt

1 tablespoon shortening

Mix and sift all of the flours, and add the mashed potato - to which the salt and shortening have been added.

Soak the yeast in one-half cup of lukewarm water till soft.

Add the molasses, lukewarm water and yeast to the flour. Work up into a good stiff batter.

Raise for six hours.

Mix on the bread board, using some of the flour from above. Mix for about fifteen minutes.

Raise in pans for about two hours, or until it doubles its bulk.

Bake in a moderate oven for one hour and fifteen minutes.

This bread should be made fresh every day or two. Potato breads are apt to sour, and never keep as do wheat breads.