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1
Combine white and rye flours.
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2
In a very large bowl, thoroughly mix 2 cups flour mixture, salt, cereal, cornmeal, and undissolved yeast.
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3
Combine water, molasses, chocolate, and margarine in a saucepan.
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4
Heat over low heat until liquids are very warm (120u00b0F- 130u00b0F).
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5
Margarine and chocolate do not need to melt.
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6
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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7
Add potatoes and 1 cup flour mixture.
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8
Beat at high speed 2 minutes, scraping bowl occasionally.
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9
Stir in caraway seed (if used) and enough additional flour mixture to make a soft dough.
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10
Turn out onto lightly floured board; cover and let rest 15 minutes.
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11
Then, knead until smooth and elastic, about 15 minutes.
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12
Place in greased bowl, turning to grease top.
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13
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
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14
Punch dough down; let rise again 30 minutes.
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15
Punch dough down; turn out onto lightly floured board.
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16
Divide into 3 equal pieces.
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17
Shape into round balls.
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18
Place in 3 greased 8 or 9 inch round cake pans.
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19
Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.
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20
Bake at 350u00b0F, about 50 minutes, or until done.
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21
Remove from pans and cool on wire racks.
