1 1/2 c. hot water
1 tbsp. sugar
2 tsp. salt
2 tbsp. butter
1/2 c. warm water, 105-115 degrees
1 pkg. cake or pkg. yeast
3 c. rye flour
2 1/2 c. white flour (use 1/2 c. of this for kneading)

Measure hot water into large mixing bowl. Stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into small bowl. Sprinkle or crumble in, stir until dissolved. Add yeast mixture and rye flour to lukewarm mixture. Beat smooth. Add 2 cups white flour and mix well. Add enough additional flour to make a soft dough.

Turn onto lightly floured board and knead until smooth and elastic 8 to 10 minutes. Place in greased bowl, turning to grease all sides. Cover. Let rise in warm place, free from draft, until double in bulk, about 45 minutes. Punch down, divide in 1/2, shape 2 loaves. Place in greased loaf pan. Cover, let rise about double. Bake at 400 degrees for 30 to 40 minutes.