1/2 c. yellow cornmeal
2 3/4 c. warm water, 110 degrees
4 c. bread flour
2 c. dark rye flour
1/4 c. rye chops (optional)
1 tbsp. caraway seeds (optional)
1 tbsp. molasses
1 tbsp. vegetable oil
2 tbsp. instant yeast
1 tsp. salt

NOTE: It is important to listen to your instructor and take notes on method of preparation before starting your project.

1. Sprinkle cornmeal on a dry cookie sheet and set aside.

2. Place bread flour, rye flour, chops, molasses and vegetable oil into a bowl. Add warm water and mix lightly. Then add yeast and continue to bring mix into a dough.

3. Turn out to lightly floured board and knead for 10 minutes. Divide into two equal portions and rest for 10 minutes.

Make up loaves, place on cornmeal pan and wash with beaten egg. Rise in a warm place until double in size. Bake at 450 degrees with steam for first 10 minutes. Continue baking until golden colored and sounds hollow when tapped. Cool and serve.

Makes 2 loaves.