7-8 c. white flour
1 1/2 c. rye flour
2 c, milk
2 tsp. salt
3/4 c. corn syrup
1/3 c. butter
2 pkgs. yeast
3/4 c. warm water
1 tbsp. vinegar
1 tbsp. dry onion flakes
2 tsp. dill seed

Combine flours; set aside. Warm the milk. Stir in salt, corn syrup and butter. Cool to lukewarm. Sprinkle yeast into warm water. Stir to dissolve. Add to milk mixture. Add vinegar, onion, dill seed and 4-5 cups of flour mixture. Beat until smooth. Let rest 5 minutes. Add flour to make a stiff dough. Knead 10-12 minutes. Place in greased bowl, turning to grease top of dough. Cover. Let rise at 80 degrees for 1 hour, or until doubled. Stir down. Knead lightly. Shape into loaves. Place in 2 greased loaf pans. Let rise, covered with a towel for 1 hour. Bake at 375 degrees for 4-5 minutes.