|Unbleached white flour||3 1⁄4 Cup (52 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1 3⁄4 Cup (28 tbs) (About 110 Degrees Fahrenheit)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Tablespoon|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|Whole bran cereal||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||1⁄3 Cup (5.33 tbs)|
|Caraway seed||1 Tablespoon|
In large mixer bowl combine 2 cups of the unbleached white flour and the yeast.
Combine water-, molasses, oil, and salt.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in rye flour, bran cereal, cornmeal, caraway seed, and enough of the remaining white flour to make a moderately stiff dough.
Turn out on lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Shape in ball.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 114 hours).
Punch down; turn out on lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into two loaves without rolling, and place loaves in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Cover and let rise in warm place till double (30 to 45 minutes).
Bake at 375° for 35 to 40 minutes.
Remove from pan and cool