Milwaukee Rye Bread

By ALLEGRO

4.5 / 5

30min

1h 10min

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4 potatoes peeled, boiled and mashed
¾ cup cornmeal
3 cups water
1 ½ tablespoons salt
1 tablespoon white sugar
2 tablespoons shortening
1 (0.6 ounce) cake compressed fresh yeast
¼ cup warm water 110 degrees F/45 degrees C
6 cups rye flour
2 cups whole wheat flour