Rye Bread

Orig- Yield: 12
Dissolve yeast in warm water. In a large bowl combine milk, sugar,
and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1
cup of
rye flour. Use a wooden spoon to mix in the remaining rye flour.
Add
white flour by stirring until the dough is stiff enough to knead.
Knead 5
to 10 minutes, adding flour as needed. If the dough sticks to your
hands
or the board add more flour. Cover dough and let rise 1 1 1/2
hours or
until double. Punch down dough and divide to form 2 round loaves.
Let
loaves rise on a greased baking sheet until double, about 1 1/2
hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.