2 c. rye flour, unsifted
2 c. whole wheat flour, unsifted
2 tsp. salt
1 tbsp. caraway seeds
2 pkgs. dry yeast
1 c. milk
1/2 c. water
1 c. plain yogurt
1/2 c. molasses
1/4 c. butter
3 1/2 c. white flour

Combine rye and wheat flours. In large bowl, mix 1 1/2 cups flour mixture, salt, caraway seeds and yeast. Heat milk, water, yogurt, molasses and butter to 120 to 130 degrees. Beat in dry ingredients, add 1 cup flour mixture. Beat at high speed, stir in rest of flour mixture and enough white flour to make soft dough. Knead, let rise to double. Punch down, knead, let rise again. Bake at 375 degrees for 1/2 to 3/4 hour.