3 c  Bread flour
2 1/4 c  Medium rye flour
2 tb Sugar
1 tb Plus 1 tsp. caraway seeds
2    Envelopes active dry yeast
2 c  Water
1/4 c  Solid vegetable shortening

Mix flours well. Put 2 cups flour mixture, sugar, salt, 2 tsp. caraway
seeds and yeast into large bowl. Mix well. In small saucepan heat
water and vegetable shortening until very warm (120 to 130). The
shortening does not need to melt completely. Gradually pour water
mixture into flour and blend with electric mixer on low speed.
Increase speed to medium and beat 2 minutes, scraping down sides of
bowl with rubber spatula. Add 1 cup flour and beat 2 minutes more.
With wooden spoon, stir in another 2 cups of flour to make a soft
dough. Turn dough out onto a work surface that has been sprinkled
with remaining 1/4 cup flour. Knead 10 minutes or until dough is
smooth and elastic. Put in large oiled bowl and turn to oil top.
Cover and let rise about 1 hour or until doubled. Grease 2 cookie
sheets. Punch down dough and divide in half, then cut each half into
8 equal parts. Shape each piece into a smooth ball. Place about 3″
apart on baking sheets. Flatten each ball into a circle about 3″ in
diameter. Sprinkle with remaining caraway seeds. Cover lightly and
let rise 45 minutes or until doubled. Heat oven to 425. Bake 15-18
minutes until lightly browned. Remove to wire rack to cool.