1/2 cup warm water
1 tsp honey
Dissolve yeast and honey in warm water and let stand 10 minutes
2 tbsp honey
1/4 cup vegetable oil
1 tbsp salt
1 tbsp caraway seed (0ptional)
1 3/4 cup warm water
1 tbsp lemon juice
3 cups Rogers no additive Dark Rye Flour
2.5 – 3.5 Rogers no additive/All Purpose Flour
In a large bowl, measure honey, oil, salt, caraway seeds, warm water and lemon juice; add yeast mixture and mix well. Add Rogers no additive Dark Rye Flour and beat vigorously by hand or at low speed with electric mixer for 2 minutes. Stir in sufficient Rogers no additive/All Purpose Flour to make a soft, workable dough. Turn dough out on a lightoy floured surface; knead 5 minutes until dough is smooth and elastic. form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise until doubled in bulk, about 1 hour 15 minutes.
Punch dough down and form into two smooth balls. Cover and let rest 20 minutes. Roll each ball to form a long, rounded loaf and place on greased baking sheet sprinkled with cornmeal. Using a sharp knife, make 3 or 4 shallow diagonal slashes across the top of each loaf. let rise until almost double in bulk, about 30 minutes. Bake in 375 F (190C) oven for 40-50 minutes or until done. Remove from baking sheets and cool on wire rack.