1 c. warm water
2 pkgs. (2 scant tbsp.) dry yeast
1 c. sour cream
1 tbsp. salt
1/2 c. molasses
1/4 c. sugar
1/4 tsp. allspice
1/4 tsp. cloves
2 c. fresh cranberries, ground
3 c. rye flour
4 1/2 to 5 c. unbleached flour

In a large mixer bowl dissolve yeast in warm water. Add sour cream, salt, molasses, sugar, allspice, cloves, cranberries and rye flour. Blend together on low speed, then beat at medium speed for 5 minutes. Add enough bread flour to make a soft dough.

Knead for 5 minutes. Place in greased bowl; cover; let rise until double in bulk. Punch down. Divide into 2 equal parts and let rest, covered, for 10 minutes. Grease 2 (9 x 5 inch) loaf pans. Shape each piece of dough into a loaf and place in pan; cover and let rise until double in size.

Bake at 375 degrees for 35 to 40 minutes until deep golden brown. If loaves become too brown, cover loosely with foil during last 10 minutes of baking. Remove from pans immediately and cool on wire racks. Brush with butter while still warm, if desired. Makes 2 loaves.