1 1/2 cups warm (105-115 degrees) water
1/2 cup molasses
3 1/2 tsp salt
2 tbsp solid shortening
2 tbsp caraway seed
2 3/4 cups rye flour
2 3/4 - 3 1/4 cups all-purpose flour
cornmeal
In a large mixing bowl dissolve the yeast in warm water. When yeast is dissolved, stir in the molasses, salt, shortening, caraway seed, and rye flour. Beat mixture until smooth. Mix in enough of the all-purpose flour to make the dough easy to handle.
Turn the dough out onto a lightly floured surface, cover and let rest 10 to 15 minutes. Knead dough about 5 minutes until smooth. Place dough in a greased bowl, turn once so the greased side is up. Cover dough and let rise in a warm place until double in size, about an hour. Punch down the dough; re-ball, cover, and let rise again until double. This will take around 40 to 45 minutes.
Grease a baking sheet and sprinkle with cornmeal. Punch down the dough again, then divide into two equal parts and shape into loaves. Place loaves in the opposite corners of baking sheet. Cover and let rise for 1 hour.
After about 45 minutes, heat the oven to 375 degrees. Bake at 375 degrees for 30 to 35 minutes until lightly browned.
Yield: 2 bread loaves.
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