** Recipe from Chef Pablo's Restaurant Recipes **
* 2 pkgs. dry yeast
* 1/2 c. warm water
* 1 Tbl. sugar
* 1 c. warm water
* 1/2 c. dark molasses
* 1 Tbl. salt
* 2 Tbl. oil
* 2 c. rye flour
* 2 1/2 - 3 c. bread flour
* shortening for greasing pan
* 1/2 c. cornmeal
Heat oven to 375. Soften yeast in 1/2 c. warm water. Stir in sugar & let stand 6 min. or until bubbly. In large mixing bowl, combine yeast/water combo with 1 c. warm water with molasses, salt, oil & rye flour. Mix until it makes a nice smooth batter. Work in bread flour until dough is smooth & no longer sticky. It should be very pliable and elastic. Knead dough for a few minutes, then let it rise in a greased bowl until it’s doubled. Punch dough down & shape into 2 large round loaves. Place loaves a few inches apart on a greased & cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well. Let loaves rise in a warm place until doubled. Bake about 30 min, or until crust makes hollow sound when tapped.
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