CARAWAY RYE BREAD

2 pk. (1/4 oz ea) active dry yeast
1 tsp. salt
1 1/2 cups warm water (110-115 degrees) divided
1 1/2 to 2 cups all purpose flour
3 tbsp. butter or margarine, melted
1 1/2 cups whole wheat flour
1 tbsp. caraway seed
1 cup rye flour
3 tbsp. molasses

In mixing bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough. Turn onto a floured board; 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 a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Yield: 1 loaf.