Pumpernickel Bread Breads

2 pkg. active dry yeast
3/4 cup water
1 tsp. sugar
1 3/4 cup water
1 1/2 Tbsp. salt
1/4 cup dark molasses
1 cup mashed potatoes,unseasoned
7 cups rye flour
1/2 cup cornmeal
2 cups whole wheat flour, about

Add1 tsp.sugar to 3/4 cup warm water. Sprinkle yeast over water and stir. Let rise 10 min..Heat 1 3/4 cups water and stir into salt,molasses, potatoes. Cool mixture to lukewarm, then stir in the softened yeast, all the rye flour, corn meal and 1 cup of whole wheat flour and mix thoroughly. Use your hands. The dough at this point should be stiff and workable. Let the dough rise for about 10 minutes.

Sprinkle bread board with some of the remaining flour and knead vigorously for 10 min. or until it loses its stickiness. (All the second cup of flour should be worked into the dough while kneading).Transfer to a large greased bowl, brush top with melted butter, cover with a tea towel and let rise in a warm place, away from drafts until double in size. Takes about an hour.Punch down the dough with your fist and divide into two parts. Knead each part on a floured board and shape into round loaves. Put on a greased large cookie sheet sprinkled with corn meal and let rise again until double in size. Brush with beaten egg white. Bake in a preheated oven 375 F for 50 min.. Remove from oven, brush with egg white again and cook for 10 more min. or until done.