1 pkg. yeast
1 1/2 tbsp. honey
1/4 c. warm water (100-115 degrees)
3/4 c. warm milk
1 tbsp. softened butter
1 1/2 tsp. salt
1 1/2 tbsp. caraway seed
1 1/4 c. rye flour
1 1/2 c. all-purpose flour
Corn meal
1 egg white, beaten lightly with 2 tbsp. water

Dissolve the yeast and honey in the warm water, and allow the mixture to proof for 4-5 minutes. Combine the warm milk with the softened butter and add to the yeast mixture along with the salt and caraway seeds. Add the flour, 1 cup at a time, stirring well after each addition. When you have added about 2 cups the dough will become difficult to stir and will be quite sticky, but continue to add the remaining flour a tablespoon at a time. Scrape out the dough onto a floured board, and using a large metal spatula, scrape under the dough and flour and fold the dough over. Continue to lift and fold, and with your free hand start pressing down and away from you on these folded areas, adding more flour as needed to dust hands and to sprinkle the board. Knead for about 10 minutes more until the dough is soft, velvety, and elastic.

Shape the dough into a ball and place in a well buttered bowl, turning to coat with the butter. Cover with plastic wrap and place in a warm, draft-free area to double in bulk 1-2 hours. Punch down, turn out on a lightly floured board. Let the dough rest 2-3 minutes, then shape into a free-formed loaf. Allow to rise, covered, on a buttered baking sheet sprinkled with cornmeal until almost doubled in size. Brush with the egg white and water mixture. Bake at 400 degrees from 45-50 minutes or until the loaf sounds hollow when tapped with the knuckles. Cool thoroughly on racks before slicing.