Dissolve the
yeast in warm water and let stand. Pour the sugar into a heavy 10 inch
skillet. Place over medium high heat for several minutes, tilting the
pan back and forth to distribute the sugar until it has melted. Continue
to cook until the sugar smokes and turns black (about 2 1/2 minutes).
Add the boiling water carefully and slowly and continue stirring with a
wooden spoon until the sugar has dissolved. Set aside to cool. Combine
the rye flour, cracked wheat, salt, and corn oil in a large buttered
mixing bowl. Pour in the cooled caramel liquid and the dissolved yeast.
Beat until the dough is smooth and well blended. Put the dough into a
clean, well oiled bowl, cover with plastic wrap, and let stand for at
least four hours at room temperature or in the refrigerator overnight.
Preheat the
oven to 200F. Press the dough into a flat loaf in a well greased loaf
pan. Cover the pan with aluminum foil and bake for 4 hours. Then raise
the oven temperature to 300F and bake for an additional 1 1/2 hours, or
until the loaf feels firm.
Cool in the
pan for 5 minutes; then turn the loaf out on a wire rack to cool
completely. Wrap in plastic wrap and refrigerate until chilled. To
serve, cut into very thin slices.
A slice of
this chewy, substantial bread is a good base for open faced sandwiches.