Grease two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan and
sprinkle each with 1 tablespoon cornmeal.
In a large bowl, thoroughly combine remaining corn-
meal, brown sugar, salt, 2 cups boiling water and short-
ening
Let cool to lukewarm, about 30 minutes.
Soften yeast in 1/2 cup very warm water; stir into
commeal mixture
For stirred flour, stir the flour gently
with a spoon to lighten before measuring
Add whole-
wheat and rye flours; mix well
Stir in enough all-pur-
pose flour to make a moderately stiff dough.
Turn dough out onto a floured board and knead until
smooth, 6 to 8 minutes
Return dough to a greased
bowl, cover, set in a warm place and let rise until dou-
bled in bulk about 50 to 60 minutes.
Divide dough in half, let rest 5 minutes
Shape dough
into 2 loaves
Place into prepared loaf pans
Cover and
let rise for about 30 to 40 minutes.
Bake in a preheated 375F
oven for 45 minutes or
until loaves sound hollow when rapped with a spoon
