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3 packages active dry yeast
1 cups warm water (105 to 115)
cup molasses
4 teaspoons salt
2 tablespoons shortening
2 tablespoons caraway seed
2 cups rye flour
2 to 3 cups flour


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; 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 dough down; round up, cover and let rise again until double, about 40 minutes. Grease baking sheet; sprinkle with cornmeal. Punch dough down; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover, let rise 1 hour.

Heat oven to 375. Bake for 30 to 35 minutes.

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