2	C	sour milk
2	tbsp.	molasses
2	tbsp.	butter
1	tbsp.	salt
1	tbsp.	yeast
1/4	C	lukewarm water
3	C	whole wheat flour
3	C	rye flour

Heat sour milk, molasses, butter, and salt together in a saucepan until butter melts. Pour into a large bowl and cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm water(in the same cup used to measure the molasses). Add to milk mixture when it has cooled. Stir in whole wheat flour; beat well 300 strokes. Let batter stand, covered, 1 hour. Stir in rye flour, kneading when dough becomes too stiff to stir. Knead dough well, until smooth and pliable. Form into 2 loaves. Cover with a damp cloth and let rise 1 hour. Bake at 350F for 1 hour. Remove from tins and cool on a rack.