Totally Rye Bread

Heat the milk in a small saucepan until it bubbles then remove from heat. Let cool until lukewarm.

In a small mixing bowl dissolve yeast in the lukewarm milk. Let sit until creamy about 10 minutes.

Pour the yeast mixture into a large mixing bowl. Mix in the molasses egg 4 cups of the rye flour salt and caraway seeds. Cover with a damp towel and let rise for 45 minutes.

Stir in the remaining rye flour 1/2 cup at a time until the mixture forms a soft dough; stir well after each addition. (You may not need to add all of the rye flour.)Turn dough out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large mixing bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume about 40 minutes.

Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.