2 pkg. active dry yeast
1 1/2 c. warm water
2 3/4 c. unsifted rye flour
1 tbsp. salt
1 tbsp. caraway seeds
2 tbsp. soft shortening
1/3 c. molasses
3 1/4 to 3 3/4 c. sifted all-purpose flour
Corn meal

Dissolve yeast in warm water. Stir in salt, shortening, caraway seeds, molasses and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.

Turn dough onto lightly floured board. Cover; let rest for 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn to grease all sides. Cover; let rise in a warm place until double, about 1 hour. Punch down dough; round up and let rise again until double, about 40 minutes.

Grease baking sheet; sprinkle with corn meal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour. Heat oven to 375 degrees. Bake 30 to 35 minutes. Makes 2 loaves.