Serves: 5
Total Calories: 692
Yield: 2 Very Large Loaves

1 cup yellow cornmeal
1 1/2 cups cold water
1 1/2 cups boiling water
1 tablespoon (1 packet) active dry yeast
1/4 cup lukewarm water
2 cups mashed potatoes at room temperature
2 tablespoons salt
2 tablespoons vegetable oil
1 tablespoon caraway seeds
1 tablespoon sugar
2 cups white unbleached flour
4-6 cups rye flour
1 egg white plus 1 tablespoon cold water
1-2 tablespoon cornmeal for baking sheet

1. Mix the cornmeal and cold water in a saucepan. Add the boiling water and place on the stove over high heat. Bring to a boil, then simmer for 2 minutes, stirring constantly (to avoid lumps). Set aside to cool.

2. Place the yeast and lukewarm water in a dishpan or very large mixing bowl. Stir with a wooden spoon, then add the potatoes and cooked cornmeal (both cooled to lukewarm), salt, oil, caraway seeds, sugar, and white flour. Beat with the spoon until well blended.

3. Add 3 cups of rye flour and stir it into the mixture. Add more flour, a little at a time, until you can’t stir anymore. Then squeeze the mixture with your hands until the flour disappears; if it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. The dough will be very heavy, sticky, and hard to handle, but don’t give up—as you knead it will get easier. This dough will never be as smooth and elastic as most, but knead it for at least 10 minutes. Shape into a ball.

4. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for an hour or more, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.

5. Punch down the risen dough and form into a ball. Cut in half, then shape each half into a round loaf. (Slap the rounds down hard on the counter a few times as you form them.) Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. Cover, and let rise about 40 minutes, or until not quite doubled in bulk.

6. Cut a 1/2-inch-deep tic-tac-toe on top of each risen loaf. In a small bowl, beat together the egg white and cold water, then brush some on each loaf. Place in a preheated 350°F oven. Bake for 30 minutes, brush again with the egg glaze, and continue to bake 30 minutes more, or until the loaves are dark brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

TIP
When a bread recipe calls for “mashed potatoes,” some bakers use only potatoes that have been freshly boiled and mashed—and they add the cooled cooking liquid (instead of plain water) to the dough. If, however, you don’t have the time (or desire) to make the real thing, instant mashed potatoes can serve as a fine substitute. When using instant varieties, simply check the package directions for the amount of powder (or flakes) necessary to make the required amount needed in the recipe. You will be mixing this with lukewarm water only—no milk, butter, or seasonings called for on the package. Let’s say, for instance, the recipe calls for 1 cup of mashed potatoes. You would mix the dried potatoes with the requisite amount of lukewarm water according to the package instructions, plus extra lukewarm water to make up for the omitted milk. This will come to approximately 1 cup. Stir the mixture, let sit a minute to thicken, and use.

Nutritional Facts:

Serves: 5
Total Calories: 692
Calories from Fat: 69

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread