I know, I know how many of my children dislike rye bread. This, however, is not dark rye and does not have caraway seed. The buttermilk gives it a lovely moist texture and the molasses flavor is awesome The bread is delicious spread with butter and topped with a slice of cheese. It also makes a great burger sandwich or grilled with ham and cheese. My mother collected this recipe from somewhere, but that is as close to an origin that I know. Mix in bowl: 1 1/2 c rye flour 1 1/2 c whole wheat flour 2 T dry yeast or 2 pkgs yeast 1 T salt (I use half of this amount) In a pan or glass measuring cup combine: 1/2 c water 1 1/2 c buttermilk 1/3 c molasses 1/4 c oil Heat to 120-130 and add to dry mixture. Blend well and gradually stir in, 1/2 c rye flour and 1/2 cup whole wheat and stir in enough white flour to make a firm dough. Knead well, grease and place in bowl. Let rise until double in bulk, punch down and knead again, divide into two loaves and place in greased pans. Let rise and bake 35-40 min at 375.