3 c. unsifted white flour
2 1/2 c. unsifted rye flour
1/4 c. sugar
1 tbsp. salt
2 pkgs. active dry yeast
1 1/2 c. milk
1/2 c. water
2 tsp. molasses
2 tbsp. butter
1 c. chopped raisins
2 tbsp. grated orange peel

Combine flours. In large bowl mix 2 cups of flour mixture, sugar, salt and yeast. Combine milk, water, molasses and butter in saucepan. Heat on low to 120 degrees. Gradually add to dry ingredients and beat 2 minutes at medium speed scraping bowl. Add 3/4 cup of flour mix. Beat at high 2 minutes.

Add raisins, orange peel and additional flour mix to make a stiff dough. Turn onto floured board; knead until smooth and elastic (8 to 10 minutes). Cover, let rest 20 minutes.

Divide dough in half. Make 7 inch balls. Place in 2 (8 inch) greased pie pans, cover loosely with plastic wrap. Refrigerate 2 to 24 hours. Brush with oil, let stand 10 minutes at room temperature. Bake at 275 degrees 35 to 40 minutes. Remove; cool on rack. Makes 2 loaves.