2 1/2 c. unsifted flour (white)
2 1/2 c. unsifted flour (rye)
1 tbsp. sugar
1 tbsp. salt
1 tbsp. caraway seed
1 pkg. dry yeast
2 tbsp. water
1 c. milk
3/4 c. water
2 tbsp. honey
1 tbsp. butter
1/4 c. cornmeal
1 egg white

Combine flours in a large bowl. Thoroughly mix 1 2/3 cups flour mixture, sugar, salt, caraway seed and undissolved yeast. Combine milk, 3/4 cups water, honey and butter in a saucepan. Heat over low heat until liquids are warm. (butter need not melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping bowl. Add 1 cup flour mixture or enough to make a thick batter. Beat at high speed two minutes scraping bowl. Stir in enough flour mixture to make a soft dough. If necessary add enough white flour to obtain desired dough.

On lightly floured board, knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise about 1 hour, punch down and put on floured board. Divide in half, form each piece in smooth ball. Cover and let rest 10 minutes. Flatten each slightly and roll lightly to form tapered end. Place bread on two greased sheets sprinkled with cornmeal. Combine egg white and 2 tablespoon water and brush tops of breads. Let rise 35 minutes. Bake at 400 degrees about 2 minutes or until done. Remove from sheets and cool on wire rack.