Aunt Violet's Swedish Rye Bread

Directions

1. [TIP: keep everything out of any draft during cooler weather]
2. Scald the milk and add the butter to the milk
3. Combine the rye and white flours (reserve the 1/2 C for kneading), salt, seeds (one or the other), brown sugar, and molasses and combine
4. Cool the milk/butter to 110^ in a large mixing bowl
5. Add the yeast to the milk and give it a light stir, then add all the remaining ingredients and fold together just to combine
6. Onto a lightly floured board, turn out the dough, sprinkle with a little white flour and
7. Knead to combine well (8-10 minutes)
8. Add additional white flour while kneading until the dough does not stick to your hands or the board
9. Round up the dough and let it rise in a covered greased bowl until double in size (about 40 minutes)
10. Punch the dough down, fold it over on itself and return the dough to the bowl, upside down, cover and let rise for 1 hour
11. Punch it down, cover, and let it rise for 20 minutes
12. Preheat the oven to 350^ and grease 3 loaf pans
13. Divide the dough into thirds
14. Mold each loaf to the pans, cover and let rise until double (1 hour)
15. Prick or score the top of each loaf
16. Bake for 45-60 minutes
17. The baked loaves of usually lightly wiped with margarine or butter to give a shine to the top of the bread.