SPONGE:

1 pkg. yeast
1 1/2 c. warm water
2 c. med rye flour
1 tbsp. caraway seed

DOUGH:

All the sponge
1 pkg. yeast
1/4 c. molasses
1 tbsp. caraway seed
1 egg, room temp.
1 tbsp. salt
1 c. rye flour
5 to 5 1/2 c. all-purpose flour, approx.
3 tbsp. shortening

GLAZE:

1 egg
1 tbsp. milk
1 tbsp. caraway seed
Baking sheet, greased or teflon

Set sponge in large bowl by dissolving yeast in water. Stir in rye flour. Add caraway seeds. Cover snugly with plastic wrap so no moisture is lost as it condenses on plastic and drops back into mix. Sponge will be thick and ready to use after 6 hours up to 3 days.

On bake day sprinkle on sponge, the new yeast and add water. Blend well. Add molasses, caraway, egg, salt, rye flour and about 2 cups white flour. Beat until smooth (about 100 strokes). Add shortening. Stir in balance of flour 1/2 cup at a time, first with wooden spoon then by hand. Dough should clean sides of bowl but will be sticky due to rye flour.

Turn out on floured surface and knead until smooth. It may help to grease fingers. Takes about 5 minutes. Return to bowl, greased. Cover tightly with plastic wrap and place in warm place (80-85 degrees) for about 1 hour or until double. Punch down and let rise another 10 minutes. Divide dough in half and shape into 2 round loaves or 2 long loaves or shape into small rolls. Cover with wax paper. Let rise until almost doubled.

Preheat oven to 375 degrees. Slash tops of each loaf with 3 or 4 diagonal cuts using sharp knife or razor. Brush tops with water for an unglazed crust or a whole egg mixed with 1 tablespoon milk and sprinkle with caraway seed. Bake about 30-40 minutes. Cool on racks.