3 1/2 to 4 c. bread flour or unbleached flour
3 c. med. rye flour
2 pkg. active dry yeast
1 tbsp. salt
1 tbsp. caraway seed
1/4 c. dark molasses
2 tbsp. softened butter
2 1/4 c. hot tap water
1 c. grated Cheddar or Swiss cheese (optional)
1 egg, beaten to brush top of loaves
1 tbsp. water, beaten to brush top of loaves

Combine 2 cups white flour, undissolved yeast, salt and 1 tablespoon caraway. Stir. Add molasses and butter. Add hot tap water. Beat with electric mixer at medium speed for 2 minutes. Add 1 cup more white flour, beat high 1 minute.

Stir in rye flour and optional cheese. Then gradually stir in just enough remaining white flour to make a soft dough. Turn out onto floured board. Knead 5-8 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 30 minutes on board. Punch down. Divide dough in half.

Shape each half into a round loaf and flatten slightly, place in greased 8-inch round cake pan or shape into 24 rolls. For party rye, roll into long sausage shape, place on cookie sheet or into French bread pans, greased. Cover and let rise until doubled, about 1 hour.

Brush dough lightly with beaten egg and water mixture before baking. Bake at 350 degrees for 25-30 minutes for loaves, 15 minutes for rolls. Remove from pan. Cool on rack.