(3) .25 oz. packets of dry yeast
1 Tbsp. salt
1 ½ c. 110 degree water — divided
2 Tbsp. vegetable oil
1 Tbsp. sugar
2 c. rye flour
½ c. dark molasses
up to 3 c. flour

Dissolve yeast in ½ c. warm water, stir in sugar. Allow to rest for 6 minutes or until bubbly. Combine dissolved yeast, 1 c. warm water, molasses, salt, oil and rye flour in large bowl. Beat until smooth. Work in enough 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 allow to rise in warm place until doubled. Punch down dough. Divide and shape dough into 2 equal sized loaves and place on a greased and cornmeal–dusted cookie sheet. Cover dough with a damp cloth and allow to rose in a warm place until doubled. Bake loaves in a 375 degree oven for 30 minutes, or until crust makes a hollow sound when tapped on. Serve with real whipped butter. Bread can be frozen for later use.