Graham Rye Bread - a recipe from Mike Muth
The recipe calls for 45 minutes baking time. In my oven, it was
only 35 minutes. Exercise caution and adjust accordingly.
Makes 2 loaves.

3/8 cup sugar
4 Tbsp shortening
4 cups water
1 pkg yeast
1 1/2 Tbsp salt
2 cups rye flour
3 - 4 cups flour
2 cups whole wheat flour

Dissolve the yeast in a cup of warm water.
Mix the sugar, rye flour, salt, 1 cup of whole wheat flour and 1
cup of white flour.
Mix this by hand.
Cut the shortening into the dry mixture.
Add the yeast and the other 3 cups of water to the dough.
Add 1 cup of whole wheat and 2 cups of white flour.
Mix, adding more flour as needed.
Knead well.
Let rise until double in bulk.
Work down twice.
Divide the dough in half.
Roll out until the dough is about as wide as a bread pan and
about 14 or 15 inches long.
Take one of the short edges and roll the dough up.
Place this in the greased loaf pan.
Repeat with the other half of the dough.
Brush tops with butter, and allow to rise.
Bake at 375° F for about 45 minutes.

I sometimes vary this by increasing the rye flour and decreasing
the whole wheat or all-purpose flour.
Caraway seeds also go well in this bread.

--
Mike