1/2 to 4 c. unsifted white flour
1 1/2 c. unsifted rye flour
1/3 c. firmly packed dark brown sugar
2 tsp. salt
1 tsp. caraway seed
2 pkgs. active dry yeast
1 c. milk
1 c. water
2 tbsp. butter

Combine flours. In a large bowl thoroughly mix 1 1/2 cups flour mixture, sugar, salt, caraway seed and undissolved active dry yeast. Combine milk, water and butter in saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees). butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 3/4 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a stiff dough. (If necessary use additional flour to obtain desired 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 quart casserole. Bake at 400 degrees for about 40 minutes or until done. Remove from casserole and cool on wire rack. Makes 1 loaf or 2 casseroles.