1 tbsp. dried yeast
1/2 c. warm water
2 1/2 c. potato water
2 tbsp. oil
1/2 c. molasses
1 tbsp. salt
5 c. whole wheat flour
2 to 3 c. rye flour

Potato water: scrub 3 potatoes (do not peel), cut them up and cook with 1/2 teaspoon salt in 4 cups of water. Save cooked potatoes for another use. Let water cool to lukewarm.

Dissolve yeast in 1/2 cup warm water. Pour the warm potato water into a large bowl, add the oil, molasses and salt. Add the five cups of whole wheat flour; then the yeast mixture. Add the rye flour, a half cup at a time, stirring after each addition.

Let the dough rest for a few minutes on a floured board, then knead for about 5 minutes. Place dough in oiled bowl. Cover with damp cloth. Let rise double in bulk. Oil hands and shape dough into loaves, place into well oiled pans. Let rise in warm place for about 30 minutes.

Preheat oven to 425 degrees. Let loaves bake 15 minutes, then turn oven down to 350 degrees. Check after 20 minutes. If they look done, take one loaf out, tip it out of pan, and tap it on the bottom. If it sounds hollow, it's done. Brush with butter while piping hot.