2 pk Active dry yeast
1 1/4 c Warm water
2 ts Salt
1/3 c Molasses
1 tb Caraway seeds
1 tb Shortening
2 c Whole rye flour(100%)
2 1/4 c White flour
2 ts Cornmeal
Egg white
3/4 ts Caraway seed
Dissolve yeast in water. Add salt, molasses,caraway seed and
shortening. Stir Place rye flour and 2 c white flour in small bowl,
blend using large spoon. Gradually add flour to liquid mixture. Use
hands to blend in flour at end. Add remaining 1/4 white flour, if
necessary to make dough easy to handle. Knead 5-8 minutes on floured
work surface until elastic and not sticky. Place in greased bowl,
cover and let rise 1-1 1/2 hours. Punch down, divide in two and place
on floured surface. Shape each piece into long narrow loaf, about 14
inches long and 1 1/2 inch diameter. Lightly grease inside of French
Bread pan. Sprinkle cornmeal in each section. Shake pan to
distribute. Place loaves in pan. Make sure loaves do no come any
closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4
diagonal 1/4″ deep slashes on the top of each loaf. Brush with egg
white, and sprinkle with let over caraway seed. DO NOT COVER! Let
rise 30 minutes to double. Bake in preheated 350 F oven for 30-35
minutes. Remove from pan AT ONCE
Yields
2 Servings