Frank's Recipes! Rye Bread

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Rye Bread

4 cups warm water
3/4 cup brown sugar
3 tablespoons dry yeast (3 packages)
1-1/2 teaspoons salt
4 tablespoons caraway seed
1/2 cup margarine
4 cups rye flour
1/4 cup molasses
7-8 cups unbleached flour

Combine water and dry yeast and let set 2 to 3 minutes to dissolve. Add margarine, molasses, brown sugar, salt and caraway seed. Add rye flour and enough unbleached flour to make a soft dough. Turn out on bread board or pastry cloth and knead for about 10 minutes. Let rise until double in size. Punch down. Let rise again until double in size. Place on board or cloth. Divide into six 1-pound portions. Knead and shape, with seam always at the bottom. Place in greased bread pans. Let rise until not quite double. Bake at 375 degrees F. for 40 minutes. Remove to cooling racks so loaves will not steam.