3 pkgs. dry yeast
2 1/4 c. warm water
2 c. rye flour
3 tbsp. sugar
2 1/2 tsp. salt
2 tbsp. caraway seed
3 1/2 to 4 c. white flour
2 tbsp. soft shortening

In large bowl, add sugar, water, shortening, and yeast. Let stand 3 to 5 minutes. Add all rye flour and half of white flour, salt and caraway seed. Stir and mix well. Add rest of flour gradually as needed until dough leaves side of bowl. Knead until smooth.

Place dough in lightly greased bowl. Smooth side down, turn over. Cover and let stand 45-60 minutes. Punch down. Let rest 15 minutes. Dust 2 bread pans (9x5 inch greased) with cornmeal. Divide dough in half, shape, place in pans. Let rise 45 minutes or so. Bake at 400 degrees for 35-40 minutes. Remove from pans. Cool on racks.