Instructions: Stir together the yeast, sugar, and salt in a large bowl.

Stir in the hot water and shortening and allow the mixture to cool to lukewarm.

Add the caraway seeds, grated onion, rye flour, and 3 cups of all-purpose flour to the dissolved mixture and mix well with your hands.

Add more white flour as necessary to make the dough easy to handle (the rye flour will cause the dough to remain slightly sticky).

Transfer the dough to a lightly floured surface and knead it until it is satiny and elastic, adding additional white flour if needed.

Transfer the dough to a lightly oiled bowl, cover it with a cloth, and allow it to rest in a warm place until doubled in bulk.

Punch down the dough and allow it to rise again, about 1 hour.

Punch down the dough again and remove it to a floured surface.

Divide the dough in half.

Roll out the first half into a circle about 1/2 inch thick.

Liberally brush the surface with the mustard and spread half of the ham and cheese over the mustard.

Roll the dough, jelly roll fashion, give the roll a slight twist to hold it together, and place it, seam side down, on a lightly greased baking sheet.

Repeat the process with the other half and cut diagonal slashes into the tops of the loaves.

Cover the loaves, and allow to rise again until almost doubled in bulk, about 45 minutes.

Preheat the oven to 375 degrees F.
Brush the surface of the loaves with beaten egg yolk and sprinkle the loaves lightly with caraway seeds.

Place the pan in the oven and bake until the loaves are well browned, about 45 minutes.

Cool the loaves on a wire rack.

Cut into 1/2-inch slices to serve.

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