I made this recipe earlier in the year and it was simply delicious. One loaf lasted just the 2 of us a long time so I didn't have to keep making it all the time. But, after telling a neighbor about it (and giving them a taste of a couple of slices) they requested that I sell them a loaf once a week or so. Since there was a lot of work involved in making one loaf at a time I decided to try to double the recipe ( make sourdough and baguette breads weekly also). First step was to use the email/chat function of KAF and I asked if I could do that and still get great results. The answer came back that 'yes, I could double everything but the yeast.' (Good to know, otherwise I would have doubled it also, to ruined results). I now make 3 loaves at a time from the doubled recipe using 8 1/2 x 4 1/2 pans. I also use the deli rye flavor and lots of caraway seeds. Yeah! Success!

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