Servings: 100 Portions (12 Loaves)
Portions: 2 slices each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 450 degrees F. Oven
6 tablespoon (2 oz) Yeast, active, dry
1-3/4 cups (14 oz) Water, warm (105 degrees to 110 degrees F.)
2-1/4 quart (3 lb) Water, cold
1/2 cup (3 oz) Sugar, granulated
5 2/3 tablespoon salt
1/3 cup caraway seed, whole
1/2 cup shortening
2-3/4 quart (2 lb 12 oz) Flour, rye, medium
6 1/4 quart (6 lb 4 oz) Flour, wheat, bread, sifted
3/4 cup (6-1/2 oz) Shortening
Sprinkle yeast on top of warm water. Let stand 5 minutes. Stir. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Place cold water, sugar, salt, caraway seed, shortening, rye flour and wheat flour in a mixer bowl in order listed. Use dough hook and mix at low speed 1 minute or until all flour is incorporated into liquid; add yeast solution; continue mixing at low speed 8 to 10 minutes or until dough is smooth. Avoid overmixing. Dough temperature should range between 74 to 76 degrees F.
Set in a warm place (80 degrees F.) 1-1/2 hours or until double in bulk. Punch down. Fold sides into center and turn dough completely over. Let rest 30 minutes. Scale into 12-18 oz pieces; round up; let rest 10 minutes. Mold each piece into oblong loaves. Place 4 pieces as far apart as possible on corn meal dusted pans. Proof at 90 to 100 degrees F. for 50 to 60 minutes or until double in size. Wash each piece with Cornstarch or Egg Wash. Cut diagonal slashes, 1/2 inch deep, on top of each piece. Bake for 25 to 30 minutes.