2/3 c. canned milk, undiluted
2 1/2 c. lukewarm water
1 pkg. dry yeast, use 1/2 of above water to dissolve yeast
1 tsp. salt
3 c. rye flour
1/2 c. brown sugar & 1/2 c. molasses
3 tbsp. cooking oil
5-6 c. white flour

In large mixing bowl mix milk, water, salt, brown sugar, oil and molasses. Now add yeast mixture and stir in rye flour. Add white flour and knead. If you have a large mixer you don't need to knead (I use a kitchen aid 45). Turn out on floured board to shape in a large round mound.

Place in a large greased or oiled container overnight with cover on it. Punch down in A.M. and place in 3 large loaves and let raise (covered) for approximately 1 hour or until double in bulk. Bake at 375 degrees for 10 minutes. Bake at 350 degrees for 30-35 minutes or until bread springs back to touch.