1/2 qt. water1 oz. (liq) molasses
1 oz. salt
1 oz. caraway seed
1 oz. yeast
6 oz. rye meal (or flour)
1 3/4 lb. white flour
---------
Combine warm water, molasses, caraway seed and yeast. Let sit for a few minutes, until yeast is softened. Add rye meal and salt and stir well. Then add white flour, enough to make a stiff dough.
Knead and let rise until double in bulk. Punch down and let rise again. Divide into 3 round loaves and let rise until double.
After loaves are formed, place each one in pie tin sprinkled with corn meal. Prick with a fork. Bake for 15 minutes at 450 degrees then reduce heat to 350 degrees and bake 30 minutes more.
Makes 3 round loaves.
Source: Cooks.com