Deli Corn Rye
	1/2 c Cold water
	1-1/2 c Unbleached flour
	6 tb Yellow cornmeal
	1 c Cold mashed potatoes
	1 c Boiling water
	1 tb Caraway seeds
	1 tb Crisco
	Cornmeal, quantity sufficient
	2 ts Salt
	1/4 c Water
	1 tb Dry yeast+ 1 t. (or 1 cake)
	1/2 ts Cornstarch
	2-1/2 c Rye flour
	1 ts Caraway seeds
	1. Lightly grease large bowl; set aside.
	2. Combine cold water and cornmeal in 2 quart saucepan over medium high heat. 
	   Add boiling water and cook 2 minutes, stirring constantly. Stir in Crisco 
	   and salt. Let mixture cool to lukewarm.
	3. Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in
	   mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out
	   onto lightly floured surface and knead until stiff but still slightly
	   sticky. Place in greased bowl, turning to coat entire surface. Cover with
	   plastic wrap and hot damp towel and let rise in warm place until doubled in
	4. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down,
	   shape into loaf or rounds and place on baking sheet. Cover with
	   plastic wrap and let rise in warm place until doubled in volume.
	5. Preheat oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in
	   small saucepan and bring to boil; boil 1 minute.
	6. Remove bread from oven, brush lightly with glaze and sprinkle with remaining 
	   caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed 
	   and loaf sounds hollow when tapped. Cool on rack.

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