1/4 c. butter
1 c. sugar
2-3 tbsp. dark molasses
1 1/2 tbsp. salt
1 qt. hot potato water
2 pkgs. yeast
1/2 c. lukewarm water
2 c. rye flour
9-10 c. white flour
2 c. seedless raisins (opt.), scalded & drained well on paper towel
Melted butter or glaze

Add sugar, butter, molasses and salt to potato water. When lukewarm, add yeast that has been softened in lukewarm water. Gradually beat in the rye flour, then enough white flour to make a stiff dough. (If using raisins, knead them in at this time, however I prefer without raisins so I don't use them.)

Turn onto well floured board and knead dough until smooth and elastic looking. Let stand in warm place until light, at least one hour. Shape into loaves. (Can cut top of loaves with knife. Brush with butter or glaze.) Let rise until light, about an hour or so.

Bake in 375 degree oven 15 minutes then reduce heat to 350 degrees and bake 30 minutes or less. Bread dough may rise overnight if only package or one cake of yeast is used. Makes 4 loaves.