2 pkgs. dry yeast
1/3 c. warm water
2 c. buttermilk
1 1/2 tsp. salt
2/3 c. light molasses
2 tbsp. caraway seed
1/3 c. butter, melted
2 c. flour, white, sifted
2 c. rye flour
2 c. whole wheat or graham flour

Dissolve yeast in warm water. Heat buttermilk in pan; add salt, molasses, caraway seeds, melted butter and dissolved yeast. Gradually stir in flour until stiff. Turn dough out onto floured board and knead until smooth and elastic. Place in greased bowl, cover with cloth and let rise until double in bulk. Place in 2 greased 8" or 9" loaf pans (punch down and make into 2 loaves). Let rise until double in bulk. Bake in a preheated 325 degree oven for 45 minutes or until done.