Deli Rye Bread   
2 1/2 cups water at 110 degrees
1  7-gram packet of instant yeast
4 cups high-protein bread flour
2 1/4 cups dark rye flour
1/4 cup dry buttermilk powder
3 tablespoons vegetable oil
1/4 cup molasses
2 teaspoons salt
1/4 cup wheat gluten
1 1/2 tablespoons caraway seeds (optional)
Grease a large bowl for the dough and 2 large loaf pans (9 x 5). If you are going to make hearth loaves, grease a baking sheet and sprinkle it with cornmeal. Measure the flours into a large bowl by whisking the flour so that it  not packed and then spooning it into the measure followed by leveling the top.  Add the gluten and stir to combine.  Put about 1/3 of the flour in the bowl of your stand type mixer equipped with a dough hook. Add the yeast. Add the water at the indicated temperature.  With the dough hook, run the machine for thirty seconds to mix the water with the flour to create a slurry. Add the rest  of the flour. Add the salt, the optional caraway seeds, the molasses, and the vegetable oil.  Mix at medium speed for about three minutes or until the gluten has formed and the dough is elastic. The dough should be soft but not too sticky. To reach the right consistency, you may need to dribble a little extra water (maybe one tablespoon) or flour as the dough is kneading. Place the dough in the prepared bowl and cover it to keep the dough from drying while it rises. Let it rise until it doubles. Gently deflate the dough and form two loaves either as free-standing loaves on a baking sheet or sandwich loaves for your bread pans. Cover the loaves and let them rise again until the dough is soft and puffy, about doubled in size. Preheat the oven to 350 degrees. Bake the bread for about 35 minutes.  Remove the loaves form the pans and let them cool on a wire rack. Cool completely, or nearly so, before slicing.