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1
In a large bowl add yeast, salt, caraway seeds and water; mix. Add the rye and all purpose flour; mix well. Cover the bowl of dough with a tea towel and let it rest for two hours.
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2
Next you can refrigerate the bread for up to two weeks and then follow the next steps.
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3
Prepare the underside of a baking sheet or a pizza peel with a sprinkle of cornmeal and set it aside. I lined the underside of a baking sheet with parchment paper and then sprinkled cornmeal on it.
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4
Lightly flour your working surface and take off 1/4 of the dough. If the dough is sticky add a little more flour to it. Shape dough into an oval shape or round loaf. Place it on top of the cornmeal sprinkled baking sheet. Repeat with the remaining sections of dough. Cover the bread with a sheet of plastic wrap; let it rest for 40 minutes. This where it will rise.
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5
Meanwhile put your pizza stone(if using) or a baking sheet (with the bottom side facing up) onto the middle shelf of the oven. Place a Dutch oven or a roasting pan onto the bottom shelf.
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6
Preheat oven to 450 F.
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7
To make teh cornstarch mixture add 1/2 teaspoon of cornstarch and 1/2 teaspoon of water into a small cup to make a paste. Add 1/2 cup of water to the cornstarch mixture and microwave for 60 seconds.
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8
With a pastry brush, apply the cornstarch mixture to the top of your loaves. Sprinkle with caraway seeds. With a sharp knife make 3 or 4 slashes in the top of your loaves.
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9
Slide the loaves off of your baking sheet onto the baking stone. Add 1 cup water to the Dutch oven and quickly close the oven door. You want to create steam.
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10
Bake the bread for 30 minutes or until golden brown. Then remove the bread from the oven and allow it to cool (if you can) before slicing.
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11
From: Artisan Bread in 5 Minutes A Day.
