3 1/2 c. unsifted white flour
1 1/2 c. unsifted rye flour
1/3 c. firmly packed brown sugar
2 tsp. salt
1 tbsp. caraway seeds
2 pkg. dry active yeast
1 c. milk
1 c. water
2 tbsp. butter

Combine flours in a large bowl, mix 1 1/2 cups flour, sugar, salt, caraway and undissolved dry yeast. Combine milk, water, and butter in microwave bowl. Microwave for 2 minutes until liquid gets to 120- 130 degrees. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl often. Add 3/4 cup flour mixture. Beat at high speed 2 minutes. Stir in rest of flour mixture to make a stiff dough. Cover, let rise in warm place free from draft until doubled in bulk, about 40 minutes. Stir dough down. Cover, let rise again until doubled in bulk, about 20 minutes. Stir down, turn into a well greased 1 1/2 or 2 1/2 quart casserole. Bake at 400 degrees for 35 minutes. Remove from casserole and cool on wire rack.