1 qt. water
2 oz. molasses
2 oz. salt
2 oz. caraway seed
2 oz. yeast
12 oz. rye meal (or flour)
3 1/2 lb. white flour

Combine warm water, molasses, caraway seed and yeast. Let sit for a few minutes, until yeast is softened. Add rye meal and salt and stir well. Then add white flour, enough to make a stiff dough.

Knead and let rise until double in bulk. Punch down and let rise again. Divide into 3 round loaves and let rise until double. After loaves are formed, place each one in pie tin sprinkled with corn meal. Prick with a fork. Bake for 15 minutes at 450 degrees then reduce heat to 350 degrees and bake 30 minutes more.