3 pkgs. yeast
2 tbsp. Kosher salt
1 tbsp. brown sugar
5 c. dark rye flour
1 qt. warm water
1 tbsp. shortening
10 c. white flour
2 oz. caraway seeds

Soak the caraway seeds in 1/2 cup boiling water for 30 minutes. Dissolve the sugar and yeast in water and add caraway seeds. Add the rye flour and shortening and mix well. Add salt and rest of the flour. Mix well and knead.

Let rise until double. Knead again and shape into loaves. Let rise until double and brush with egg white before baking. Bake at 350 degrees for 50-60 minutes until nicely browned and hollow sounding. Any coarse salt may be substituted for Kosher.