Categories: Breads, Jewish 
      Yield: 2 servings 
  
  1 1/2 c  Water,warm (110 degree)                  Needed. 
      1 pk Yeast, dry                               Cornmeal (for sprinkling 
    1/2 ts Sugar                                    The baking sheets) 
      4 ts Salt                                     GLAZE: 
      3 c  Rye sourdough starter               1    Egg white beaten with 2 tbs 
           Measured after stirring down             Water. 
           At room temperature.                     OPTIONAL TOPPING: 
      2 c  Flour, gluten                       2 ts Chernushka (black caraway) 
  3 1/2 c  Flour, all-purpose or as                 Seeds. 
  
  You can buy chernushka "black caraway" in some health food stores or from 
  mail-order. They are nothing like the familiar caraway seeds. This bread is 
  a New York specialty, usually made in bakeries. 
   
  1.  Combine 1/2 cup of the warm water, the yeast and sugar and let stand 
  until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the 
  remaining warm water in a mixing bowl. Mix in the sourdough starter, then 
  the yeast mixture, then the gluten flour and 2 cups of the all-purpose 
  flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading 
  surface and turn the dough out onto it. Knead, adding more flour if 
  necessary to make a soft dough that will hold its shape. Do not overknead.. 
  the dough should be only slightly elastic, even a bit sticky. 4. Form the 
  dough into a ball and put in an ungreased bowl; cover with plastic, and let 
  rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a 
  lightly flour surface and knead it a few strokes to expel air. Cover with a 
  towel and let rest for 15 minutes. 6. Divide the dough in half. Form each 
  half into a loaf by flattening in to an inch-thick oval about 12 inches 
  long, then rolling it up from one long side. Pinch the seam closed. Shape 
  the ends of the oval loaves neatly and plce them on two cornmeal-dusted 
  baking sheets, seam down. Cover with towels and let rise until 
  "three-quarters proofed," or not fully doubled.