1 1/2 c. milk
1/2 c. water
2 tbsp. molasses
2 tbsp. butter
2 1/2 c. rye flour
1/4 c. sugar
1 tbsp. salt
2 pkg. dry yeast
3 c. all-purpose flour

Combine milk, water, molasses and butter in saucepan; heat until warm. Add to bowl containing rye flour, sugar, salt and yeast; beat with mixer 2 minutes. Add rest of flour.

Turn out onto floured board, knead 8-10 minutes. Cover with plastic wrap, then towel, let rest 20 minutes. Divide dough into half. Form into round balls. Place on greased pan. Brush with oil, cover loosely with plastic wrap. Refrigerate 2-24 hours. When ready to bake, remove plastic wrap. Let stand 10 minutes. Bake at 375 degrees for about 45 minutes.