Pumpkin (or squash) Pumpernickle Bread

3 loaves
1 1/2 cups cold water
1 package yeast
3/4 cup cornmeal
1/4 cup lukewarm water
1/1/2 cups boiling water
2 cups mashed pumpkin
1 1/2 Tbs salt
6 cups rye flour
2 TBS sugar
2 cups whole wheat flour
2 TBS soolid shortening
1 TBS caraway seeds

Stir cold water into cornmeal. Add to boiling water and cook stirring cosntantly until thick. Add salt, sugar, caraway. Let stand till lukewarm Meanwhile, soften yeast in lukewarm water. After 15 minutes, stir pumpkin and yeast into cornmeal dough. Add rye flour and enough whole wheat to make a stiff dough you have to stir with hands. Turn dough out onto floured board and knead for 10-15 minutes until it becomes elastic and doesn't stick to the boare. Place dough in large greased bowl, grease its surface and set in warm place (80-85 degrees) to rise until doubled (it will take longer than white or whole-wheat breads; set in metal bowl in dishpan or bigger bowl of hot water to help it along). Punch down and form into 3 cannon-ball loaves. Grease tops of loaves, let rise again until doubled in bulk. Bake in preheated 375 degree oven about 1 hour.A This bread is orange-brown, not dark like most bakery pumpernickle, because it uses no molasses.