Rye Bread

for two loaves:

2 C. lukewarm water 1 T. salt
1/2 oz. dry yeast (2 pkgs) 4 C. white flour
2 T. sugar 3 T. caraway seeds
1 1/2 - 2 C. rye flour (or more if necessary)
Do not use stone ground flour, the texture is too course.

Dissolve the yeast in 1/2 C. water, add remaining water, sugar, salt, white flour and caraway seed and stir for a minute or two with a heavy spoon until creamy. Cover with a damp cloth and let stand 3-4 hours in a warm place. (The sponge will be very sticky). Stir in enough rye flour to make a firm dough and knead about 5 minutes. Put in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place until doubled - about 50 minutes.

Punch down and knead for 3 minutes, adding enough rye flour to make a firm dough which will hold its shape. Divide in two and shape into two loaves. Put loaves on a baking sheet sprinkled with cornmeal and let rise uncovered in a warm place until less than doubled - about 50 minutes. Heat oven to 425 degrees and put a shallow pan of hot water on the lowest rack. Brush loaves with salt water (1 t. salt dissolved in 1/4 C. water) and if you like, slash each loaf 3 or 4 times diagonally. After 20 minutes, remove the pan of water from the oven and brush again with salt water. Continue baking until done, 50 minutes to 1 hour. Remove bread to racks to cool and brush again with salt water. (If you like kimmel rye, when you shape the loaves, knead into each loaf 1 teaspoon of kimmel.)