2 to 2 3/4 c. all-purpose flour
2 c. rye flour
2 tsp. salt
2 pkg. active dry yeast
1 tbsp. caraway seed
1 c. milk
3/4 c. water
2 tbsp. molasses
2 tbsp. oil

Combine 1 3/4 cup all-purpose flour, salt, yeast and caraway seed in extra large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm. Add liquid gradually to flour mixture, beating on high speed of electric mixer. Add 1 cup rye flour. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough.

Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes. Cover with bowl and let rest 20 minutes. Divide in half. Shape in 2 round loaves, place on greased baking sheets. Cover; let rise until double in bulk, 30-45 minutes. Bake at 375 degrees for 35-40 minutes or until done.