Homemade Rye Bread

"I have a recipe that is so good and economical and wondered if you would share it with the sisters. It is a deli-style rye bread. My husband loves it as do others who have tried it. Not only is it economical, but for those who can't have eggs or oil or sugar, it is very light and tasty." Sister Elaine Raymond

HOMEMADE RYE BREAD

6 c. lukewarm water
3 T. yeast
3 T. salt
3 T. caraway seeds
2-3 c. rye flour
8-10 c. white flour
cornmeal for sprinkling the pans

1. Mix yeast salt and caraway seeds with water in bowl. Mix in remaining dry ingredients. Do not knead.
Cover with towel and let rise about 2 hours (or it can be stored in fridge for up to 2 weeks.)
2. Dust surface with flour and divide into 4 pieces, dust each piece with flour and shape into an oval
shaped loaf. After sprinkling cornmeal on pans (I use pizza pans), let rise for about 40 minutes.
3. Preheat oven to 450 and put a container of water on a rack for moisture.
4. Bake for 30 minutes.

NOTE: According to Sister Raymond, this recipe will make FOUR loaves. You could half it, if you preferred, but why would you want less? If I told you that this is a very famous recipe from New York would that convince you to try it?

It is! Go make this RIGHT NOW!