Servings: 2 loaves

1 envelope yeast 1 envelope yeast
1½ c. warm water (105-115° F) 1½ c. warm water (105 to 115° F)
⅓ c. molasses ⅓ c. molasses
3 tsp. salt 3 tsp. salt
2 tbsp. shortening 2 tbsp. shortening
2 tbsp. caraway seeds 2 tbsp. caraway seeds
2¼ c. rye flour 2¼ c. rye flour
2¼-2¾ c. flour 2¼ to 2¾ c. flour
cornmeal cornmeal

In large bowl, dissolve yeast in water.
Mix molasses, salt, shortening, caraway seeds, & rye flour into yeast; then beat till smooth.
Stir enough flour into dough to make it easy to handle.
Turn dough onto lightly floured board, cover, & let stand 10 to 15 mins.
Knead till smooth (5 to 10 mins.).
Grease large bowl, put dough in bowl, then turn over so greased side is up.
Cover dough & let rise in warm, draft-free place till doubled in size (about 1-hr.).
Punch down dough in bowl, gather up, cover, & let rise in warm draft-free place till doubled in size (about 40-mins.).
Sprinkle cornmeal on greased baking sheet.
Punch down dough; then divide in half.
Shape each half into found, slightly flat loaf, & place each in opposite corners of baking sheet.
Cover loaves & let rise in warm, draft-free place for 1-hr.
In the meantime, preheat oven to 375° F.
Bake loaves 25 to 30 mins.; cool 1½-hrs. before serving.
IF NOT SERVED IMMEDIATELY: Wrap each loaf in heavy-duty aluminum foil & freeze. To serve, thaw in wrapper at room temperature for 2½-hrs.

SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)  SOURCE: "Betty Crocker's Do-Ahead Cookbook" (1975 ed.)