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1
In large mixing bowl, combine 1/2 teaspoon yeast and 1/2 cup warm water.
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2
Let sit until yeast dissolves, about 1 minute.
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3
Stir in 3/4 cup white flour, cover with plastic wrap and set aside 2 hours.
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4
Gently stir in remaining 2 cups water, remaining 1/2 teaspoon yeast, remaining white flour and salt.
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5
Add mashed potatoes, rye flour and wheat flour, incorporating flours 1 cup at a time until you have a dough that is soft and pliable, but firm enough to handle.
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6
If youre kneading by hand, turn dough out onto a lightly floured surface and knead until smooth, about 10 minutes.
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7
(It helps to moisten your hands while you knead.)
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8
If youre using an electric mixer with a dough hook, knead by machine until dough pulls away from bowl and forms a ball around the hook.
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9
Add additional flour only if absolutely necessary to prevent sticking.
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10
Let dough rest while you wash out mixing bowl.
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11
Lightly oil mixing bowl, place dough in bowl and turn over to coat both sides with oil.
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12
Cover with kitchen towel; set aside until doubled in bulk, about 1 1/2 hours.
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13
Preheat oven to 425F.
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14
Punch down dough and knead lightly to press out air.
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15
Turn out onto lightly floured surface.
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16
Sprinkle dough with caraway seeds and knead until dough is elastic and seeds are well distributed, about 4 minutes.
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17
Shape dough into round loaf about 9 inches in diameter; place on baking sheet dusted with cornmeal.
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18
Cover with kitchen towel and let rise about 40 minutes.
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19
Slash an X into top of loaf with sharp knife.
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20
Bake until top is browned and bread sounds hollow when tapped on bottom, about 1 hour.
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21
Cool on wire rack about 15 minutes before slicing.
