1 C dark molasses
1/4 C butter
2 envelopes (2 tbsp) dry yeast
1 tsp caraway seeds
1/4 C cornmeal
About 10 C white flour
1 qt buttermilk
2 C rye flour
1 C warm water
2 tsp salt

Mix rye flour, caraway seeds and buttermilk in a large bowl and let stand overnight.

Add molasses, yeast and butter into rye flour mixture. Add yeast after it has risen in one half cup warm water with one Tbsp sugar. Stir in cornmeal. Stir in white flour and proceed as for wheat bread.

Put in greased loaf pans and let rise for 1 hour.

Bake at 350°FF about 1 hour until done.