-----------------------------SOURDOUGH STARTER-----------------------------
      2 c  Cold water

      6 c  Rye flour

      1 ts Active dry yeast

-----------------------------------BREAD-----------------------------------
      4 c  Warm water (105-110 F)

  5 1/2 c  Rye flour

  5 1/2 c  All purpose flour

      2 tb Salt

      4 pk Dry yeast dissolved in 1/4

           -cup warm water (105-110F)
    1/4 c  Ground cornmeal

      2 ts Caraway seeds

  1. Start sourdough starter at least 3 days before baking: Combine the

  cold water, rye flour, and yeast in a bowl. Mix well; it will be
  lumpy. Pour the mixture in a clean bowl, cover with a cloth, and
  refrigerate for 3 days.
  2. Remove the starter from the refrigerator 2 hours before beginning

  to make the bread.
  3. Transfer the starter to a large bowl and add the warm water, yeast,

  flours, salt, cornmeal and caraway seeds and mix until smooth, 5
  minutes.
  4. Divide the dough in half. Shape into 2 even rounds. Place each

  round in a lightly greased bowl, cover with a clean cloth, and set
  aside to rise in a warm place until doubled in size, about 1-2 hrs.
  5. Place a roasting pan on the bottom of the oven and fill with hot

  water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-
  meal.
  6. Dampen your hands and reshape the bread into even round mounds.

  Place the loaves on a prepared baking sheet. Bake the bread until
  crusty, about 2 hours. If the water in the roasting pan runs low
  during the baking, replenish it to provide the bread with steam heat.
  Cool, or serve warm.
  Makes 2 large loaves.