Catcher in the Rye Bread

Catcher in the Rye Bread

2 cups all purpose flour
1 cup rye flour
2 tbsp. cornmeal
1 tbsp. caraway seeds
1/4 tsp. sugar
1 tsp. salt
3/4 cups warm water
2 tbsp. warm water
1 egg
2 tbsp. vegetable oil
1 tbsp. honey
1 package dry yeast
fresh ground pepper to taste

Lightly grease baking sheet or loaf pan.
Combine yeast, 3/4 cups of water and sugar in small bowl. Set aside for 10 minutes.
Combine flours, caraway seeds and salt in large mixing bowl. Add yeast mixture, honey, oil and 2 tablespoons warm water. Mix thoroughly until dough forms. Place on floured surface and knead 10 minutes or until smooth and elastic. Form into ball. Lightly oil clean bowl and roll dough in bowl to coat with oil. Cover and let dough rise for 1 hour or until double in size. Punch down. Form ball and let rise again.
Preheat oven to 375F. Form loaf and place on baking sheet or in loaf pan. Beat egg with 1 tablespoon water. Brush loaf with egg mixture. Sprinkle with caraway seeds and pepper, if desired. Bake for 35 minutes or until golden brown and loaf sounds hollow when tapped lightly.