1 pkg. active dry yeast
2 1/2 c. warm water
1 tsp. salt
1/2 c. honey
1/3 c. molasses
1/3 c. butter, softened
2-4 c. all-purpose flour
2 1/2 c. whole wheat flour
1 1/2 c. medium rye flour

In large bowl dissolve yeast in water. Add salt, honey, molasses, butter, 1 1/2 cups all-purpose flour and the whole wheat flour. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in rye flour and 1/2 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.

On floured surface knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 1/2 to 1 3/4 hours.

Punch down dough several times to remove all air bubbles. Divide and shape into 2 loaves. Place in greased loaf pans. Cover; let rise in warm place until light and doubled in size, about 1 to 1 1/2 hours. Bake at 350 degrees for 35-45 minutes or until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks.