2 pkgs. dry yeast
1 1/4 c. warm water
2 tsp. salt
1/3 c. molasses
1 tbsp. caraway seed
1 tbsp. shortening
2 c. 100% whole wheat flour
2 - 2 1/2 c. white flour
2 tsp. cornmeal
1 egg white
3/4 tsp. caraway seeds

In large bowl dissolve yeast in warm water. Add salt, molasses, 1 tbsp. caraway seed and shortening. Stir.

Place rye flour and 2 cups white flour in small bowl, blend using a large spoon. Gradually add flour to liquid mixture. Add remaining 1/4 cup flour if necessary to make dough easy to handle.

Knead 5-8 minutes or until dough is elastic, not sticky. Place in greased bowl. Cover with plastic wrap. Let rise in warm place until double in size, 1 - 1 1/2 hours. Punch down and place on a lightly floured surface. Divide into 2. Shape each piece into a narrow loaf approximately 1/4 inches long, 1 1/2 inches wide.

Lightly grease French bread pan/loaf pan. Sprinkle each section with cornmeal. Place loaves in pan. Make 3-4 deep diagonal slashes. Brush with egg white and sprinkle with 3/4 tsp. caraway seeds. Do not cover. Let rise in warm place 30 minutes. Bake 350 degrees for 30-35 minutes.