3 pkg. dry yeast 2 T. caraway seed
1 1/2 c. warm water 2 T. shortening
4 tsp. salt 2 c. unsifted coarse rye meal
1/2 c. molasses or 2 3/4 c. sifted rye flour
4 c. sifted white flour
Dissolve yeast in the water. Stir in salt, molasses, and caraway seed.
Add shortening. Blend flours thoroughly, then add half of mixture to
liquid mixture. Mix with large spoon, then add remainder of flour. Blend
with hands. Turn onto a lightly floured board and knead until smooth.
Turn into a greased bowl, cover and let rise until doubled. Punch down,
and cut in half. Smooth into 2 balls. Place on a floured cookie sheet
or pan sprinkled with cornmeal or poppy seeds. Cover and let rise 30-40
minutes. Brush tops with cold water or butter. Bake at 450F for 10
minutes. Reduce heat to 350F, and bake 30 minutes.
