Grease two 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan and sprinkle each with 1 tablespoon cornmeal. In a large bowl, thoroughly combine remaining corn- meal, brown sugar, salt, 2 cups boiling water and short- ening

Let cool to lukewarm, about 30 minutes. Soften yeast in 1/2 cup very warm water; stir into commeal mixture

For stirred flour, stir the flour gently with a spoon to lighten before measuring

Add whole- wheat and rye flours; mix well

Stir in enough all-pur- pose flour to make a moderately stiff dough. Turn dough out onto a floured board and knead until smooth, 6 to 8 minutes

Return dough to a greased bowl, cover, set in a warm place and let rise until dou- bled in bulk about 50 to 60 minutes. Divide dough in half, let rest 5 minutes

Shape dough into 2 loaves

Place into prepared loaf pans

Cover and let rise for about 30 to 40 minutes. Bake in a preheated 375F

oven for 45 minutes or until loaves sound hollow when rapped with a spoon

Turn out of pans; cool on rack

Makes two loaves.