3 pkg. active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1/2 c. molasses
4 tsp. salt
2 tbsp. shortening
2 tbsp. caraway seeds
2 3/4 c. rye flour
2 3/4 to 3 1/4 c. white flour
Corn meal

Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle. Turn dough onto lightly floured board. Cover and let rest 10 to 15 minutes.

Knead until smooth about 5 minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough round up, cover and let rise again until double about 40 minutes.

Grease baking sheet, sprinkle with corn meal. Punch down dough, divide in half. Shape each half into round slightly flat loaves. Place loaves in opposite corners of baking sheet.

Cover and let rise for 1 hour. Heat oven to 375 degrees. Bake 30 to 35 minutes.