Blackbread - Surbrød

Makes 5 small or 3 standard loaves

• 2 packages dry yeast
• 1 tablespoon water
• 1 teaspoon sugar
• 4½ cups water
• 2 tablespoons salt
• 10 cups rye flour, dark
• 8 cups white flour
• 1 teaspoon caraway seed

Mix the yeast, 1 tablespoon water and sugar in a large bowl. Add the rest of the ingredients in the order given. Beat well.
Put the dough on a floured board and knead well. Let rise on the board in a warm place until doubled in bulk. Knead well again and shape into loaves. (5 small loaves are better the 3 standard-sized ones if you have pans smaller than 9 × 5 × 3.)
Put into greased pans and return to warm place to rise until again doubled in size.
Bake 10 minutes in a preheated 425º oven, then lower the heat to 325º and bake 1 hour more. Slice very thin.