Rye bread

2 cups potato water
1 cake yeast
2 tablespoons shortening
3 tablespoons brown sugar
1 teaspoon caraway seed
3 cups rye flour
1/4 cup warm water
1 cup butter milk
1 tablespoon salt
1/2 teaspoon ginger
1 tablespoon vinegar
3 to 4 cups white flour

Dissolve yeast in 1/4 cup warm water. Let stand a few minutes. To the lukewarm potato water, add buttermilk, shortening, caraway seed, ginger, and vinegar. Add the rye flour. Beat well. Add yeast and beat again. Gradually add the rest of the white flour until the dough is stiff. Turn out on floured board. Cover and let rest 10-15 minutes. Then knead until smooth and blistered about 10 minutes. Let rise in warm place until double in bulk. Punch down. Cover and let rise again. Divide into three parts and let rest 10-12 minutes. Then shape into loaves. Place in greased pans, cover, and let rise until light. Place pans on center rack of 425 degree oven. Bake 25-30 minutes. The pans should not touch eachother or the sides of the oven.