Rye Bread - Rugbrød
Makes 4 loaves

2 packages dry yeast
1 quart warm water
11 cups rye flour
2 tablespoons salt
1 teaspoon caraway seed

Dissolve yeast in water. Add 4 cups flour. Beat into smooth dough. Let rise in the bowl in a warm place until doubled in bulk.

Add salt, caraway seeds, and remaining flour. Knead about 15 minutes on a lightly floured board.

Divide dough into four equal parts. Shape into loaves, and place in greased pans (9×5×3) to rise in a warm place until doubled in size.

Brush tops with cold water.

Bake 1 hour in a preheated 350º oven.