Whole Grain Swedish Rye Bread

I love rye bread, but try to avoid breads with white flour. I got this recipe from a 1979 cookbook brom my mom called Bread Winners. This is the first recipe I tried in my new KitchenAid artisan mixer.

• Ready In: 4 hrs 30 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 1⁄4 cup honey
• 1⁄4 cup light molasses
• 1  tablespoon salt (optional)
• 2  tablespoons butter
• 3  tablespoons caraway seeds
• 1  cup boiling water
• 1  tablespoon dry yeast
• 3⁄4 cup warm water
• 2  cups  rye flour
• 3 1⁄2 cups whole wheat flour
•  butter (optional)

Directions

1. combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
2. Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
3. add 2 cups of WW flour to mixture and using dough hook, mix well.
4. add the remaining flours until you have a smooth dough that can be kneaded.
5. Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
6. Punch down, turn out onto floured surface and knead for 2 minutes.
7. Separate dough into 2 equal parts, shape to fit 2 loaf pans.
8. Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
9. Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
10. Cool on wire racks, and enjoy with butter!
11. note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.