1 1/2 c. starter
2 tbsp. chopped caraway seeds
2 c. unsifted rye flour
1/2 c. boiling hot black coffee

Pour boiling coffee over chopped caraway seed. Let cool and then add to the flour and starter which have been mixed well. Let stand overnight and then add: 1/4 c. powdered skim milk 2 tsp. salt 1 pkg. dry yeast 3 tbsp. melted shortening 1/2 c. whole milk 2 3/4 c. white flour

Set in a covered bowl until it rises double. Then knead on a floured board and shape into 2 round loaves on a baking sheet. Let rise until double and bake for 1/2 hour or more, until done.