Caraway Bread - Kommenbrød
Makes 2 loaves

½ cup brown sugar
½ teaspoon salt
4 cups milk -- scalded
1 package dry yeast
9 cups rye flour
1 tablespoon caraway seed (optional)
2 tablespoons granulated sugar

Put brown sugar and salt in a bowl and pour over them all but 2 tablespoons of the hot milk.

When cool, add the yeast which has been dissolved in the reserved milk, cooled somewhat. Stir in the flour, caraway seeds and white sugar. Beat hard with a wooden spoon for 5 minutes. Cover and put in a warm place to rise until doubled in bulk.

Knead the dough down on a lightly floured board. Shape into 2 loaves and fill greased pans (9×5×3) half full with dough. Let rise to top of pans.

Bake in a preheated 350º oven 1 hour or until the crusts are brown.