PUMPERNICKEL BREAD

2 pkg. dry yeast
1-1/4 cup warm water (105-115 degrees)
2 t salt
1/3 cup molasses
1 t caraway seed
1 T shortening
2 cups whole rye flour (100%)
2-2-1/4 cups white flour
2 t cornmeal
1 egg white
3/4 t caraway seed

(For double narrow bread pan)

In large mixing bowl dissolve yeast in warm water.  Add salt, molasses, 1 T caraway seed, and shortening.  Stir.  Place rye four and 2 cups white flour in a small bowl.  Blend using a large spoon.  Gradually add flour to liquid mixture.  Use hands to blend in flour at the end.  Add remaining 1/4 cup white flour if necessary to make dough easy to handle.  Knead on lightly floured surface for five to eight minutes or until dough is elastic and not sticky.  Place in a greased bowl.  Cover dough with plastic wrap.  Let rise in a warm place until double in size, 1 to 1-1/2 hours.  Punch down and place on a lightly floured surface.  Divide into two equal pieces.  Shape each piece into a long narrow loaf about 14" in length and 1-1/2" in diameter.  Lightly grease inside of EKCO french bread pan.  Sprinkle 1 t cornmeal in each section.  Shake pan to distribute evenly.  Place loaves in pan.  Make sure the loaves do not come any closer than 1-1/2" to ends of the pan.  With a sharp knife make three or four diagonal 1/4" deep slashes on the top of each loaf.  Brush with egg white and sprinkle with 3/4 t caraway seed.  Do not cover.  Let rise in a warm place until double in size, about 30 minutes.  Bake in a preheated 350 oven for about 30-35 minutes.  Remove from pan at once.

The flavor on this was really nice, although my loaves came out a little crusty, some people may like it like that.