1 c. milk, scalded
1/4 c. brown sugar, packed
2 tsp. salt
1/4 c. butter
2 pkg. active dry yeast
1 c. warm water
2 tbsp. caraway seed
3 c. all-purpose flour
2 c. rye flour

In large bowl of electric mixer, pour scalded milk over brown sugar, salt and butter; cool to lukewarm, 85 to 95 degrees. Dissolve yeast in warm, 110 to 115 degree, water; add to milk mixture. Add caraway seed and about half of each flour; beat at medium speed for 2 minutes, or until smooth. Add remaining flour and beat until well blended, 1 to 1 1/2 minutes. Cover bowl and set to rise in a warm place until doubled in bulk, about 45 minutes.

Stir batter vigorously for 1/2 minute. Turn into a well-buttered 2-quart casserole or straight-side souffle dish. Brush top with milk and sprinkle with caraway seed. Bake in 375 degree oven for 45-50 minutes. Turn out on a rack to cool.