Categories: Breads 
      Yield: 2 servings 
  
      2 pk Active dry yeast 
  3 1/4 c  Warm water (100-115 deg) 
      6 c  All-purpose flour (approx) 
      2 c  Rye flour 
      2 ts Salt 
      1 tb Caraway seeds 
  1 1/2 ts Poppy seeds 
      2 tb Melted butter 
      3 tb Granulated sugar 
           Cornmeal 
      1    Egg, lightly beaten in 
      1 tb Water 
  
  Four days ahead of breadmaking, prepare the "starter". Combine 1 package of 
  the yeast, 2 cups warm water, and 2 cups all-purpose flour in a plastic 
  bowl or container. Cover tightly and let stand for 2 days at room 
  temperature. Then refrigerate for at least another day (see note below). 
   
   The day before preparing the dough, combine 1 cup of starter, the 
  rye flour, and 1 cup warm water in a bowl. Cover with plastic wrap 
  and let stand overnight at room temperature. The next day stir down 
  the dough and add the second package of yeast, dissolved in 1/4 cup 
  warm water, salt, caraway seeds, poppy seeds, butter, and sugar. 
   Then add up to 4 cups all-purpose flour, 1 cup at a time, to make a 
  stiff but workable dough.  Knead for 10 to 12 minutes, then shape 
  into a ball. Place in a buttered bowl, turning to coat the dough 
  with the butter. Cover and let rise in a warm, draft-free place 
  until doubled in bulk, about two hours. 
   
   Punch down and divide the dough in half. Shape into two round loaves 
  and place on buttered baking sheets generously sprinkled with 
  cornmeal. 
   
   Cover and let rise again until doubled in bulk, about 1 hour. Brush 
  with the egg wash, and bake in a preheated 375 deg F. oven for 30 
  minutes, or until lightly browned and the loaves sound hollow when 
  rapped with the knuckles. Cool, covered with towels to prevent the 
  crust from hardening. 
   
  NOTE: This will provide more starter than you need for this recipe. To keep 
  it going, replenish with equal parts of warm water and flour, let stand 
  again at room temperature, then refrigerate.  Continue the process each 
  time you use some of it. 
   
  SOURCE: Beard on Bread by James A. Beard 
  :       A Borzoi Book published by Alfred A. Knopf, Inc. 
  :       ISBN 0-394-47345-0 
  :       October 23, 1973 
   
  Contributed by Wesley Pitts 11/13/93