1 1/2 c. tepid water
1/4 c. molasses
1/3 c. brown sugar
1/2 tsp. salt
2 pkgs. yeast
2 tbsp. soft butter
2 tbsp. caraway seed
1 c. raisins, optional
2 c. rye flour
3 c. white flour or more if needed

Mix water, molasses, brown sugar, salt, yeast, butter, caraway seed and raisins. Stir in rye flour, then white flour until stiff enough to knead. Turn out on floured board and knead until smooth and springy. Batter will be sticky. Shape into two loaves. Let rise until double. Bake until brown and tests done, about 30 to 40 minutes at 375 degrees.