Combine 2 cups all-purpose flour, yeast, and caraway.
Blend water, molasses, oil, and salt; add to flour mixture.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
Stir in rye flour and as much remaining all-purpose flour as you can mix in using a spoon.
Knead in enough remaining flour to make a moderately stiff dough.
Knead till smooth (5 to 8 minutes).
Place in greased bowl; turn once.
Cover; let rise till double (about 1 1/2 hours).
Punch down; turn out onto lightly floured surface.
Divide in half.
Cover; let rest 10 minutes.
Shape into two 6-inch round loaves; place on greased baking sheet sprinkled with cornmeal.
Cover; let rise till double (30 to 45 minutes).
Bake at 350° till well browned, 35 to 40 minutes.
Cover loosely with foil the last 15 minutes if tops brown too quickly.
For shiny crust, brush with warm water several times the last 10 to 15 minutes.