|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Caraway seeds||2 Teaspoon|
|All purpose flour||4 Cup (64 tbs)|
|Rye flour||2 Cup (32 tbs), unsifted|
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into 1/2 cup water.
Let stand a few minutes; then stir until dissolved.
In saucepan mix 1/2 cup cold water, sugar, caraway, shortening, and salt.
Bring to boil and simmer for 5 minutes.
Pour into large mixing bowl and add 1 cup cold water.
Stir in 2 cups all-purpose flour.
Add yeast and mix well.
Stir in remaining all-purpose flour.
Add 1 1/2 cups rye flour and mix well.
Sprinkle 1/4 cup rye flour on pastry cloth or board.
Turn dough out and knead until smooth and satiny, using more rye flour as necessary.
Put in greased bowl; turn once, cover, and let rise until doubled, about 1 1/2 hours.
Divide; shape each half into a ball.
Put on greased cookie sheet.
Make 3 cuts, 1/2 inch deep, in tops.
Let rise until doubled.
Bake in preheated hot oven (400°F.) for 35 minutes.