Pumpernickel Bread

1 1/2 cups all-purpose flour
5 1/2 cups rye flour
1 reg. cake compressed yeast or 1 package granulated yeast
1 cup lukewarm water
1 cup milk, scalded
1 tablespoon salt
3 tablespoons molasses
2 tablespoons melted shortening
1 to 2 tablespoons corn meal

Sift flours and measure separately. Crumble compressed or granular yeast into the lukewarm water and let soften 10 minutes. Combine next three ingredients in 4-qt. mixing bowl and cool to lukewarm. Stir in yeast mixture, then beat in all-purpose flour with rotary beater, then the shortening. Gradually add rye flour beating and stirring with wooden spoon. Turn dough onto lightly floured board. Cover with bowl and let rise 10 minutes. Then knead, turning once to bring greased side up. Cover and let rise in warm place until double. After 2 hours punch down, cover and again let rise until light, about 30 minutes. Turn out on floured board, cut in half, cover, and let rest 10 minutes. Shape into round, flat loaves. Place in well-greased 8 inch layer cake pans with corn meal sprinkled on bottom. Cover and let rise in warm place until double, about 1 hour. Bake in moderate oven (375 degrees) about 1 hour. Remove from pans to cake racks to cool. Makes 2 one-pound loaves.