Pumpernickel Bread II - Rugbrød

Makes 2 loaves

Pour the lukewarm water over the mixture of molasses, caraway seeds, salt and butter, and mix gently. Add dissolved yeast mixture or fresh yeast cakes crumbled into very small pieces. Add the rye meal and beat well. Sift white flour and add enough to make a stiff dough. Turn dough onto a floured board. Knead 10 to 12 minutes until smooth and elastic, adding more white flour if necessary.

Place in greased bowl, cover and let rise in a warm place (70 to 82 degrees, free from drafts) until doubled in bulk - about 2 hours.

Turn onto a floured board, cover and let rest about 10 minutes. Divide dough into 2 equal parts, shape into loaves. Place in greased baking pans (9×5×3 loaf pans, or round pans 9" in diameter). Sprinkle tops with corn meal.

Let rise in a warm place until again doubled in size, about 1 hour. Brush tops with cold water. Bake in a preheated 400° oven for 10 minutes. Reduce temperature to 350° and bake 35 to 40 minutes more.