Faire la moitie.
Crush caraway seeds. Put yeast to rise with 1 cup warm water and 2 tsp
sugar. In bowl mix seeds, honey, oil, salt and the other cup of
water. Add yeast and stir. Add the rye flour and then about 3 cups of whole
wheat.
Spread 1/2 cup whole wheat flour on table for kneading. Knead for 10-15'
using flour as necessary, but try not to go beyond 7 cups flour in total.
Oil bowl and return dough ball to bowl. Cover with wet towel, set in warm
place for about 90' - let volume double.
Punch down and knead dough in bowl. Cut into 2 pieces and roll into loaves.
Oil bread pans (9" x 4 1/2") and sprinkle with cornmeal. Place loaves in
pan, brush tops with milk when risen. Cover with dry towel, but kepp them
off loaves. Let rise for 35-45'.
350 - 45'.
pablo