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1
Three days in advance: In a bowl, combine the yeast with the lukewarm water.
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2
Add the 2 cups flour and blend.
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3
Pour the starter into a container and seal tightly.
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4
Allow starter to sit at room temperature for 2 days.
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5
Then place in the refrigerator for 1 day.
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6
One day in advance: Place 1 cup of the starter in a bowl.
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7
Measure in the rye flour and lukewarm water.
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8
Mix together and cover with plastic wrap.
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9
Let stand overnight at room temperature.
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10
The bread: Dissolve the yeast with 1/4 cup of the lukewarm water.
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11
Stir down the dough that has been standing overnight.
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12
Add the dissolved yeast, salt, caraway seeds, poppy seeds, melted butter, and sugar.
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13
One cup at a time, add 4 cups of the flour, stirring to make a stiff dough.
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14
Turn the dough out onto a clean surface and knead for 10 to 12 minutes.
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15
Shape the dough into a ball and place in a buttered bowl.
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16
Turn the dough over to coat it with butter.
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17
Cover and place in a warm draft-free place to rise until doubled in bulk, about 2 hours.
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18
Meanwhile, butter 2 baking sheets and generously sprinkle with cornmeal.
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19
Punch down the dough and divide it in half.
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20
Shape each piece of dough into a free-form loaf and place it on the prepared baking sheets.
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21
Cover and let it rise for 1 hour.
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22
Preheat the oven to 375.
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23
Brush the loaves with the egg wash and bake for 30 minutes, or until the bread is golden and sounds hollow when the bottom is tapped.
