Ingredients
1 package (1/4 ounce) active dry yeast4 cups warm water (110° to 115°), divided2 cups rye flour6 tablespoons sugar2 tablespoons caraway seeds2 teaspoons salt7 to 8 cups all-purpose flour2 teaspoons cornmealTOPPING:1 large egg, lightly beaten4 teaspoons caraway seeds
Preparation
In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
Divide dough into 4 portions. Cover and let rest for 15 minutes. Shape into 4 round loaves, about 6 in. each. Coat 2 baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° until browned, 30-35 minutes, rotating pans after 15 minutes. Cool on wire racks.
