PEASANT RYE BREAD

3 packages active dry yeast
l-1/2 cups warm potato water or warm water (105 to 115°)
1/2 cup light molasses
2 tablespoons shortening
1 tablespoon salt
1-1/2 cups rye flour
l-1/2 cups whole wheat flour
2 to 2-1/4 cups all-purpose flour
Cornmeal
Flour

Dissolve yeast in water in 3-quart bowl. Stir in molasses, shortening, salt, rye flour and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface. Cover; let rest 10 to 15 minutes. Knead until smooth. 5 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in ~ warm place until double. about 1 hour. Punch down dough. Cover; let rise until double, about 40 minutes.
Grease cookie sheet; sprinkle with cornmeal. Punch down dough; divide into halves. Shape each half into round, slightly flat loaf. Roll in flour. Place loaves in opposite corners of cookie sheet. Let rise 1 hour.
Heat oven to 375 degrees; Bake until loaves sound hollow when tapped, 30 to 35 minutes. Remove from cookie sheet; cool on wire rack.

2 loaves (12 slices each).