Potato Rye Bread

4 c. unsifted rye flour
2 1/2 to 3 c. unsifted white flour
1 1/2 tsp. onion salt
1 T. caraway seed
3 pkg. dry yeast
1 c. water
1/2 c. molasses
2 c. mashed potatoes

Combine flours in large bowl. Thoroughly mix 2 cups flour mixture, onion salt, caraway seed and undissolved yeast. Combine water and molasses in saucepan and heat on low until liquids are very warm. Gradually add to dry ingredients and beat 2 minutes in medium speed. Beat on high speed for 2 minutes. Stir in enough flour mixture to make a soft dough. Turn out onto lightly-floured bread board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; cover, and let rise until double in bulk. Punch down and divide dough in half. Shape into loaves; put in greased bread pans 4 1/2 × 8 1/2-inches. Let rise again and bake at 375° for 25 minutes, or until done.