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NORWEGIAN RYE BREAD 
2 1/2 c. water
1/4 c. molasses
1 tbsp. butter
1/3 c. brown sugar
1/3 c. white sugar
1 1/2 tsp. salt
1 c. rye flour
1 pkg. active dry yeast
5 1/2 to 6 c. flour

Combine water, molasses, butter, sugars, and salt in large pan; heat until butter is melted. Remove from heat. Stir in rye flour, then yeast. Add as much white flour as possible. Knead on floured surface until satiny. Cover; let rise until doubled. Punch down and let rise again. Shape into 3 loaves and put in greased pans. Cover and let rise. Bake at 350 degrees for 50 minutes.
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