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JEWISH RYE BREAD 
2 yeast cakes
1 1/2 c. warm water
2 c. rye flour
1 c. beer, room temperature
1 tbsp. sugar
3 tbsp. caraway seeds
1 tbsp. salt
6 1/2 c. flour
2 eggs
3 tbsp. shortening

Put 1 yeast cake in warm water. Add rye flour, stir, cover with plastic wrap. Let stand 3 days. Add starter, yeast and bear. Stir well. Add sugar, 2 tablespoons caraway seeds, salt and 2 cups white flour and 1 egg. Beat medium setting for 2 minutes. Add shortening, beat 2 minutes with wooden spoon. Add 4 cups white flour until soft dough.

Knead remaining flour until smooth 5 to 10 minutes. Place in greased bowl. Cover with plastic. Rise until double 1 hour. Punch. Cut into 3 equal loaves. Roll out into 12 x 8 inch. Sprinkle 1 teaspoon caraway seed, 8 inch end roll up. Pinch seam. Tuck ends under seam down on greased cookie sheet. Rise 45 minutes. Slash top, brush top with egg and 1 tablespoon water.

Bake at 375 degrees for 35 to 45 minutes. Hollow when tapped.

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