1 pkg dry yeast (about 1 tbsp dry yeast)
1/4 cup water - very warm -105 to 115°
1/4 cup firmly packed
brown sugar
2 tsp caraway seeds
2 tbsp shortening
2 tsp salt
4 cups sifted flour
2 cups unsifted rye flour
Sprinkle yeast into warm water. Let stand a few minutes then stir until dissolved. In saucepan combine 1/2 cup cold water, sugar, caraway seeds, shortening, and sea salt. Bring to a boil and simmer for 5 minutes. Pour into large mixing bowl and add 1 cup cold water, Stir in remaining flour. Add l l/2 cups rye flour and mix well. Sprinkle 1/4 cup rye flour on board. Turn dough out and knead until smooth and satiny, using more rye flour as needed. Put in greased bowl, turn once, cover and let rise until doubled - about l 1/2 hours. Punch down. Divide and shape each half into a ball. Place each ball on greased cookie sheet. Make 3 cuts, 1/2 inch deep in each top. Let rise until double,then bake in a preheated hot oven (400° F) for 35 minutes.
