Directions

1. 1. In a large bowl combine the yeast, sugar and warm water. Stir until solids are dissolved. Let sit for 10 minutes. Add salt, molasses, caraway seeds and shortening.
2. 2. In a separate bowl stir together the rye flour and two cups all purpose flour, blend using large spoon.
3. 3. Gradually add flour to liquid mixture. Use your hands to blend in the flour. Add remaining 1/4 cup all purpose flour, if necessary, to make the dough easy to handle.
4. 4. Knead for five to eight minutes on a floured work surface until elastic and not sticky. Place in a greased bowl, cover and let rise for about one hour or until doubled in bulk.
5. 5. Punch down the dough and divide into halves. On a floured surface, shape each piece into a long narrow loaf, about 14 inches long and 1 1/2 inches in diameter.
6. 6. Lightly grease the inside of two French bread pans. Sprinkle cornmeal in each section, shake pan to distribute.
7. 7. Place loaves in pans. Make sure loaves do not come any closer than 1 1/2 inches to ends of pan. With sharp knife, make three or four diagonal 1/4 inch deep slashes on the top of each loaf.
8. 8. Brush the tops of the loaves with egg white and sprinkle with caraway seeds. DO NOT COVER! Let rise for 30 minutes.
9. 9. Bake in preheated 350 degrees F oven for 30 to 35 minutes.
10. 10. Remove from pan and let cool on wire racks.