JEWISH RYE BREAD (Recipe #1)
Makes 2 loaves

3 1/2 cups rye flour
3 cups all-purpose white flour (about)
2 packages dry yeast
3 tablespoons brown sugar
1 tablespoon salt (uniodized)
1 tablespoon caraway seeds (omit if you don't like caraway)
2 tablespoons soft shortening
Cornmeal
1 egg white, lightly beaten
Caraway seeds or Coarse salt

Combine flours. Combine 3 cups flour mixture, yeast, brown sugar, salt and caraway seeds. Combine 2 cups water and shortening and heat, until liquid is warm. Shortening need not melt. Gradually add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3-4 cups flour mixture (or enough flour mixture to make a thick batter). Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough.

Add additional white flour, if necessary to obtain desired consistency. Turn dough out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.

Punch dough down turn out onto lightly floured board. Divide dough in halves. Shape into round loaves. Place on greased baking sheet which has been lightly sprinkled with cornmeal. Cover and let rise in warm place, free from drafts until doubled.

Brush with egg white diluted with 1 tablespoon water and sprinkle with caraway seeds.

Bake at 375 degrees 50-55 minutes.