Ingredients
2 packages (1/4 ounce each) active dry yeast3-1/3 cups warm water (110° to 115°), divided1/2 cup evaporated milk1/2 cup butter, melted2/3 cup packed brown sugar1/2 cup dark corn syrup3 tablespoons molasses1-1/2 teaspoons salt3 cups rye flour9 to 10 cups all-purpose flourMelted butter
Preparation
In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.
