2 cups water
1/4 cup molasses
1/4 cup butter or margarine
2 1/2 cups medium rye flour
2 (1/4-ounce) envelopes active dry yeast
1/3 cup firmly packed brown sugar
1 tablespoon salt
3 1/2 to 4 cups all-purpose flour
Cook first 3 ingredients in a small saucepan over medium heat, stirring often, until butter melts. Cool mixture to 120 or 130.
Combine rye flour and next 3 ingredients in a large mixing bowl; gradually add molasses mixture, beating at low speed with an electric mixer. Beat 2 more minutes at medium speed. Gradually stir in enough all-purpose flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85), free from drafts, 45 minutes or until almost doubled in bulk.
Punch dough down, and divide in half. Shape each portion into a round loaf and place into 2 greased 8-inch round cakepans.
Cover loaves and let rise in a warm place, free from drafts, 40 minutes or until almost doubled in bulk.
Bake at 375 for 25 to 30 minutes or until loaves sound hollow when tapped. Remove from pans immediately; cool on wire racks.
