2 pkg. active dry yeast
1/2 c. warm water
3 1/2 c. liquid (milk, water or a combination)
2 c. raisins
2 c. rye flour
1 c. rolled oats
1/4 c. honey
2 tbsp. caraway seeds
5-6 c. all purpose flour
1/2 to 3/4 c. molasses
1/2 c. vegetable oil
4 tsp. salt

Dissolve yeast in warm water. Combine yeast mixture, liquid, raisins, rye flour, oats, honey, and caraway seeds. Add enough all purpose flour, about 2 cups, to make batter of sponge consistency. Let rise until fluffy.

Stir in molasses, oil, and salt. Add enough additional all purpose flour, 1 cup at a time, to make workable dough. Knead until soft and elastic. Divide dough into 3 parts. Form into round loaves and place on greased baking sheets. Let rise, covered, in a warm place 1 hour, or until doubled in bulk.

Preheat oven to 375 degrees. Bake bread 10 minutes, reduce heat to 350 degree and bake an additional 35-40 minutes. Cool on wire racks. Makes 3 loaves.