Rye bread

4 to 4 1/2 c. flour
1 pkg active dry yeast
2 c. warm water (120 to 130 F)
1/4 c. packed brown sugar
2 T cooking oil
1 1/2 t. salt
1 1/2 c. rye flour
1 T. caraway seeds
cornmeal
milk

Mix 3 c. flour and the yeast; add warm water, brown sugar, oil, and salt. Beat with an electric mixer on a low speed for about 30 seconds until roughly blended, then beat on high for 3 min. Stir in caraway, rye, and as much flour as the dough will take.

Sprinkle flour on a flat surface, then turn out the dough and knead for 6-8 minutes. This is where you'll want to smoosh in the rest of your flour that you didn't use previously. When you've finished, leave the floury mess out on your surface; you'll use it again later.

Plop your dough into a lightly greased bowl (I use shortening on a paper towel) and then flip it over so the greased side is up. Cover and let it rise until it's doubled (about an hour).

Punch the dough down, divide it in half, and turn it out onto aforesaid floury mess surface. Cover and let it rest for 10 minutes. While it's "resting," lightly grease a baking sheet and sprinkle it liberally with cornmeal.

Shape each half of dough into a ball and place on the cookie sheet. Cover again and let rise AGAIN until doubled (30-45 min).

Brush the top of each loaf with milk. Bake at 375 for about 30-35 minutes. Immediately remove from baking sheet and cool on a wire rack.