Instructions: One cookie sheet or jelly-roll pan dusted with cornmeal

ONE LARGE OVAL LOAF

The secret of the rich rye flavor of this bread is the addition to the dough of ground, as well as whole, caraway seeds. "Ground caraway is sometimes available in health food stores. If you cant find it already ground, grind the seeds with a mortar and pestle, spice grinder, or clean coffee grinder.

1. To make the sponge, place the water in a mixing bowl and whisk in the yeast. Stir in the flour smoothly, then cover with plastic wrap and let the sponge rise until tripled in volume and very bubbly, about 3 hours.

2. To mix the dough by machine, place the 1/2 cup of flour, remaining ingredients, and the sponge in the bowl of a heavy-duty mixer. Mix with a dough hook on low speed for about 5 minutes, until the dough is smooth and somewhat elastic. If the dough is very soft, add the remaining flour, a tablespoon at a time, continuing to mix until the dough is smooth and elastic.

To mix the dough in a food processor, place the sponge, 1/2 cup of flour, and remaining ingredients in a work bowl fitted with a metal blade. Pulse repeatedly until the dough forms a ball (if the dough will not form a ball, add the remaining flour, a tablespoon at a time, and pulse until the dough forms a ball). Let the dough rest for 5 minutes, then let the machine run continuously for 20 seconds.

3. Transfer the dough to an oiled bowl (you may need the help of a scraper) and turn the dough over so the top is oiled. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until the dough has doubled, about 1 hour. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly, and refrigerate. To proceed, bring the dough back to room temperature until the dough begins rising again.

4. After the dough has risen, punch it down, form it into a ball, and return it to the bowl; cover and let rise until doubled again, about 1 hour.

5. To form a loaf, turn the dough out onto a work surface and deflate the dough. Form the dough into a even ball by pushing and tucking toward the center all around the bottom. Cover with plastic wrap or a towel and allow to rest for 5 minutes. Flour your hands and roll the loaf, pressing on the center with your palms, and rolling it back and forth to elongate it slightly. Place the oval on the prepared pan and cover with oiled plastic wrap or a towel. Allow to rise until doubled, about 1 hour.

6. About 30 minutes before you intend to bake the loaf, set the racks at the middle and lowest levels of the oven and preheat to 500F. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaf from burning.

7. Place the loaf in the oven and lower the temperature to 450F. After the loaf has baked for 20 minutes and is completely risen, lower the temperature to 350F and continue baking for 20 to 30 minutes longer, until the bread is well risen and a dark golden color. It should reach an internal temperature of about 210F.

"

8. Remove the loaf from the oven and cool on a rack.

SERVING: Slice the bread about 1/2 inch thick, or a little thinner for sandwiches, with a sharp serrated knife.

STORAGE: On the day it is baked, keep the bread loosely covered at room temperature. For longer storage, wrap in plastic and freeze for up to 1 month.

VARIATION

"LIGHT RYE BREAD: For a milder flavor, omit the ground caraway and molasses.

NOTES : You could add raisins and other seeds (such as the Williams Sonoma Four Seed Baking Blend, which lists on the label poppy, sesame, caraway, and fennel seeds) on your own, and perhaps bake the bread in a pullman pan to get the square shape youre after.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.