Caraway Bread

• 1 package (1/4 ounce) active dry yeast
• 1-1/3 cups warm water (110u0b0 to 115u0b0)
• 2 to 3 teaspoons caraway seeds
• 1 teaspoon salt
• 1 teaspoon honey
• 3/4 cup whole wheat flour
• 2-1/2 to 3 cups all-purpose flour
• 2 teaspoons cornmeal

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425u0b0.
4. Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

active dry yeast, water, caraway seeds, salt, honey, whole wheat flour, allpurpose, cornmeal

Taken from www.tasteofhome.com/recipes/caraway-bread/ (may not work)