COMBINATION BREAD

• 1 tablespoon shortening
• 1 tablespoon salt
• 2 tablespoons sugar
• 1 cup rolled oats
• 1 cup corn meal
• 2 cups boiling water
• 2 cakes compressed yeast or 2 packages dry granular yeast
• 1/2 cup lukewarm water
• 1 cup rye flour
• 1 cup whole wheat flour
• 1 3/4 cups white flour

Add shortening, salt, sugar, rolled ats and corn meal to boiling water, let stand 1 hour. Add yeast dissolved in the warm water, then add rye, whole wheat and white flour. Beat thoroughly, knead, place in bowl, cover and let rise. When doubled in bulk, knead, shape into 2 loaves; let rise until doubled in bulk and bake in a moderately hot oven (375 degrees F) about 45 minutes.