1 (1/4 oz.) pkg. active dry yeast, 1 tbsp.
1 tsp. sugar
1 c. warm water (110F, 45C)
2 tbsp. molasses
1 tsp. salt
3 tbsp. butter, melted
1/3 lb. hard salami, finely chopped, about 1 c.
1 1/2 c. med. rye flour
1 3/4 c. all purpose flour

In a large bowl, combine yeast, sugar, and water. Let stand until foamy, 5-10 minutes. In a small bowl, combine molasses, salt, and butter. Stir into yeast mixture until blended. Stir in salami. Blend rye and all purpose flours. Add 2 1/2 to 3 cups flour mixture to yeast mixture. Stir in, making a soft dough. Turn out dough onto a lightly floured surface. Knead in enough remaining flour mixture to make a stiff dough. Continue kneading until dough is smooth and elastic, 8-10 minutes. Clean and grease bowl. Place dough in greased bowl, turning to coat all sides. Cover with clean towel. Let rise in warm place, free from drafts, until doubled in bulk.

To complete, grease a large baking sheet. Punch down dough. Shape dough into a 12 inch long oval loaf with tapered ends; place on greased baking sheet. Cover; let rise until almost doubled in bulk. Preheat oven to 400 degrees. Using a sharp razor blade, cut slashes, 2 inches apart, across top of loaf. Brush loaf with water. Bake in preheated oven 35-40 minutes or until bread sounds hollow when tapped on bottom. Brush bread with water several times during baking. Remove from baking sheet; cool on a wire rack. Makes 1 loaf.