1 package dry yeast
2 1/4 cups 110 degrees water
2 Tbsp molasses
4 tsp caraway seeds
1 Tbsp vegetable oil
2 tsp salt
4 cups unbleached white flour
2 cups dark rye flour
1 egg
1/4 cup milk
In a large mixing bow, stir yeast into warm water and let sit for 10 minutes. Stir in molasses, caraway seeds, oil and salt. Mix well then stir in flours, 1 cup at a time.
Mix well and turn out onto a floured surface. Knead until smooth, about 8 to 10 minutes. Put dough in an oiled mixing bowl and turn to coat surface. Cover and let rise until doubled in bulk, about 1 hour. Punch down dough and shape into 3 round loaves.
Place on a buttered baking sheet, cover and let rise for 20 minutes.
Preheat oven to 400 degrees and place a shallow pan with 1 inch of hot water on the rack below where the bread will be baking. Beat the egg lightly with milk and brush on loaves.
Bake for 15 minutes, then brush with egg mixture once again. Bake another 15 minutes or until loaves are golden brown and sound hollow when tapped. Cool on racks.
