Pumpernickel Bread I - Surbrød

Makes 3 loaves

Stir cold water into corn meal. Add boiling water and cook, stirring constantly, for 2 minutes. Add salt, sugar, butter and caraway seeds. Turn off heat and let stand until lukewarm.

Add potatoes and yeast mixed with the lukewarm water. Add the rye meal and flour. Knead until smooth on a board dusted with corn meal. Place in a greased bowl and let rise in a warm place until doubled in bulk.

Divide dough in 3 equal parts. Put in greased loaf pans (9×5×3) and bake for 10 minutes in a preheated 400° oven. Lower heat to 300° and bake for 50 minutes more.