Try to make a meal of it

2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed

Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375*  preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.

2 pkg dry yeast
½ c light brown sugar
1 T + 1 t salt
¼ c oil
2 c warm water
2 ½ c rye flour
4 ½ c white flour
1 T caraway seed

Put yeast, sugar, salt, oil and water into bowl and stir. Add rye flower and beat three minutes. Add caraway seeds. Add three cups white flour and beat three minutes. Spread board with one cup flour and knead bread 10-20 mi nutes until dough is only slightly sticky and quite bouncy. Shape into two buttered loaf pans, smooth ragged edges. Cover with greased foil or wrap loosely. Allow to rise until double or place in refrigerator overnight. Bake in 375*  preheated oven. If dough was refrigerated, take pans from refrigerator immediately before placing in oven. Bake, middle shelf, one hour.

Dissolve 1 envelope yeast, 1 T sugar, 2 t salt in 2 c water. Let stand 10 minutes. Stir in 4 c flour, turn onto floured surface. Use pastry scraper to lift and turn dough, which is very soft, until it coheres enough to knead. Add more flour if necessary. Knead ten minutes. Place in clean bowl and cover with plastic wrap. Let rise 45 minutes. Turn out, pat flat, dust with flour, fold in half to form half-circle and again to form quarter-circle. Let rise 30 minutes. Turn out, cut into four equal pieces, form into balls, let rest five minutes. Flatten into oval, roll up, form into long, thin loaves. Let rise 30 minutes in oiled pans or on cookie sheets dusted with cornmeal. Brush with egg white and slash three times. Bake in a 425-450 oven for 20 minutes.