2 cups rye flour
2-3/4 cups whole wheat flour
2 envelopes active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1/2 cup water
2 tablespoons butter or margarine
1 cup milk, scalded
1/3 cup firmly packed brown sugar
2 teaspoons salt
Melted butter or margarine

In a medium bowl, combine flours; set aside. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Stir water and butter into scalded milk; cool to lukewarm (105°F). Add milk mixture, brown sugar, salt, and 1/2 cup flour mixture to dissolved yeast; beat until smooth. Beat in enough remaining flour mixture to make a stiff batter. Cover; let rise in a warm, draft-free place until doubled, about 45 minutes. Stir batter down; let rise for 20 minutes.

Preheat oven to 400°F. Spray 2-1/2 quart casserole with non-stick vegetable spray. Stir batter down; place in prepared casserole. Bake 35 to 40 minutes or until tester inserted in center comes out clean. Remove from casserole; cool completely on a wire rack.

Makes 1 loaf