1 package yeast
2 cups warm (110ºF) buttermilk
2 teaspoons oil
2 teaspoons sugar
1 teaspoon sour cream
2 teaspoons caraway seeds
1 teaspoon salt
1 cup light rye flour
5 cups flour -- (5 to 5 1/2)

Tastes a little bit like sourdough without the extra work. In a large bowl, dissolve the yeast in the buttermilk. Add the remaining ingredients, mixing the salt with the flours, and work them into a dough. Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes until the dough is smooth, elastic and glossy. Return dough to greased mixing bowl, turning once to grease top. Cover with plastic wrap and let rise until double in bulk. (I use my oven with the light on.)

Divide the dough into 2 equal halves and shape each piece into a round loaf. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover the loaves with plastic wrap and let them rise again for 50 minutes. Bake in a preheated 375ºF oven for 45 minutes, or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack. Yield: 2 medium-size loaves.