Make a sponge with yeast, 1 tablespoon molasses and 1/2 cup water. Pour sponge into mixing bowl and add 1 cup water, remaining molasses, caraway seed, salt, oil, rye flour and 1 cup white flour. Mix well. Stir in white flour until dough no longer sticks to side of bowl. Turn onto floured surface and knead until smooth. Place dough in well-oiled bowl; turn to grease top. Cover and refrigerate 4 hours. (You cant let this set overnight or the caraway seed will swell). Divide dough into 2 parts, cover and let set at room temperature for 10 minutes. Shape into two round loaves and let rise until double in size on cookie sheet. Sprinkle with corn meal. Bake at 375 for 25-30 minutes. Brush with water 3 or 4 times while baking. MRS CLARA LOU KEMMER MARVELL, AR From the book
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 12|
|Calories from Fat: 47 (9%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 8.6mg||0 %|
|Potassium 548.5mg||14 %|
|Total Carbohydrate 104.2g||31 %|
|Dietary Fiber 15.6g||63 %|
|Sugars, other 88.5g|
|Protein 12.8g||18 %|
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Calories per serving: 505
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