Title: Caraway rye bread
 Categories: Breads
      Yield: 3 Servings
 
      1 pk Dry yeast
  2 1/4 c  Warm water (110 to 115
           -degrees)
      2 tb Molasses
      4 ts Caraway seeds
      1 tb Vegetable oil
      2 ts Salt
      4 c  Unbleached white flour
      2 c  Dark rye flour
      1    Egg
    1/4 c  Milk
 
  Stir yeast into warm water in a large mixing bowl; let sit for 10
  minutes. Stir in molasses, caraway seeds, oil and salt. Mix well.
  Stir in flours, 1 cup at a time. Mix well and turn out onto a floured
  surface. Knead until smooth, about 8 to 10 minutes. Put dough in an
  oiled mixing bowl and turn to coat surface. Cover and let rise until
  doubled in bulk, about 1 hour.
  
  Punch down dough and shape into 3 round loaves. Place on a buttered
  baking sheet, cover and let rise for 20 minutes. Preheat the oven to
  400 degrees and place a shallow pan with 1" of hot water on the rack
  below where the bread will be baking. Beat egg lightly with milk and
  brush on the loaves. Bake for 15 minutes, then brush with the egg
  mixture once again. Bake another 15 minutes or until loaves are
  golden brown and sound hollow when tapped. Cool on wire racks. Makes
        3    loaves.