Light Rye Bread

1 package yeast
1 teaspoon sugar
1 1/4 cups warm water
1 1/2 cups unbleached flour
1 1/2 cups whole stoneground rye flour
1 1/2 teaspoons caraway seed, optional
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon molasses
1/2 cup unbleached flour, for kneading
1 egg yolk
1 tablespoon milk
dash salt

Dissolve yeast and sugar in warm water, let set until foamy, 5-10 minutes. In large bowl, combine flours, caraway seed, salt, oil, and molasses. Add yeast and mix thoroughly. Place on floured surface and knead until no longer sticky, about 10 minutes. Place in greased bowl; turn dough until coated. Cover and let rise until doubled. Punch down dough, form a round loaf. Place in a greased 8 or 9 inch pie plate. Cover and let rise in warm place until doubled. Combine egg yolk, milk, and salt, gently brush on loaf. Place large shallow pan half-filled with water on lower rack. Place loaf on just above water and bake in preheated 400 degree oven for 20 minutes. Brush again with egg mixture; bake 10 minutes longer or until loaf sounds hollow when tapped. Remove from pan; cool on rack

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