Best Rye Bread

3 packets active dry yeast
1 1/2 cup warm water - divided
1 TBSP. sugar
1/2 cup dark molasses
1 TBSP. salt
2 TBSP. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour

Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.

Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bowl; beat until smooth.

Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.

Knead dough for 4 minutes. Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.

Punch dough down. Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet.

Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.

Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

Best served warm with whipped butter. YUM!!

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