Anonymous Fri Oct 07 16:48:51 2005

4 c All-purpose flour

2 c Rye flour

2 pk Active dry yeast

1-1/2 ts Salt

2 tb Caraway seed

2 c Buttermilk

1/3 c Light molasses

1 x Butter or margarine

1. In medium bowl, combine all-purpose flour and rye flour. In large bowl, combine 2 cups

flour mixture, yeast, salt, and caraway seed. In 2-quart saucepan, over low heat, heat

buttermilk, molasses and 1/3 cup butter or margarine until very warm (120 - 130 F). (Butter

or margarine does not need to melt, and mixture will appear curdled.) 2. With mixer at low

speed, gradually beat liquid into dry ingredients. Increase speed to medium, beat mixture 2

minutes, occasionally scraping bowl with rubber spatula. 3. Gradually beat in 1/2 cup of

flour mixture or enough to make a thick batter; continue beating 2 minutes occasionally

scraping bowl with rubber spatula. With spoon, stir in enough additional flour mixture

(about 2 1/2 cups) to make a soft dough. 4. Turn dough onto well-floured surface and

knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and place it

in a greased large bowl, turning dough over to grease top. Cover with towel; let rise in

warm place (80

to 85 F), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers

pressed lightly into dough leave a dent.) 5. Punch down dough by pushing down the

center with fist, then pushing edges of dough into center. Turn dough onto lightly floured

surface; cut dough in half; cover with bowl and let rest for 15 minutes. 6. Grease large

cookie sheet. Shape each dough half into a smooth round ball by pulling the sides of the

dough underneath; place balls of dough on cookie sheet and flatten slightly; Cover with

towel; let rise in warm place away from draft, until dough has doubled, about 1 hour. 7.

Preheat oven to 350 F. Brush loaves with 2 tablespoons melted butter or margarine. Bake

loaves 35 minutes or until loaves sound hollow when lightly tapped with fingers. Remove

loaves from cookie sheet immediately so the bottoms don\'t become soggy and leave them

to cool completely on wire racks away from draft.