1 pkg. active dry yeast
21/2 c. warm water
1 tsp. salt
1/2 c. honey
1/2 c. molasses
1/3 c. butter
2 1/2 to 4 c. of flour
2 1/2 c. whole wheat flour
1 1/2 c. rye flour

Dissolve yeast in warm water (105 to 115 degrees). Lightly spoon flour into measuring cup level off. Add salt, honey, molasses, butter, 1 1/2 cups flour and the whole wheat flour. Blend at low speed until moistened. Beat 3 minutes at medium speed. Scrape down sides of bowl. Stir in rye flour and 1/2 to 1 cup of all purpose flour.

Mix until dough pulls away from the sides. On floured board knead until dough is smooth and elastic. About 10 minutes. Place in greased bowl. Place in warm place. Cover and let rise double in bulk about 1 1/2 to 1 3/4 hours.

Punch down dough to remove the air. Divide into two parts. Mold into two loaves. Place into greased loaf pans. Cover and let rise 1 1/2 to 1 3/4 hours. Heat oven to 350 degrees. Bake 35 to 45 minutes or until loaves sound hollow. Remove from pans and place on rack to cool.