2 packages dry yeast
1 tablespoon water
1 teaspoon sugar
4 1/2 cups water
2 tablespoons salt
10 cups rye flour, dark
8 cups white flour
1 teaspoon caraway seed
1. Mix the yeast, 1 tablespoon water and sugar in a large bowl. Add the rest of the ingredients in the order given. Beat well.
2. Put the dough on a floured board and knead well. Let rise on the board in a warm place until doubled in bulk. Knead well again and shape into loaves. (5 small loaves are better the 3 standard-sized ones if you have pans smaller than 9.)
3. Put into greased pans and return to warm place to rise until again doubled in size.
4. Bake 10 minutes in a preheated 425 oven, then lower the heat to 325 and bake 1 hour more. Slice very thin.