This is the Rye bread that I like to make for Scandinavian foods.  It has a nice most firm yet soft texture with great flavor.  I like to cut a 1/4-inch slice, smear a thin layer of butter on and top with either pickled herring, liver Leverpostej with bacon, or havarti with berry preservers.

4 cups all-purpose flour
2 cups rye flour
2 packages active dry yeast
1 1/2 teaspoons salt
2 tablespoons caraway seed
2 cups buttermilk
1/3 cup light molasses
1/3 cup butter

1. In medium bowl, combine all-purpose flour and rye flour. In large bowl, combine 2 cups flour mixture, yeast, salt and caraway seed. In 2-quart saucepan over low heat, heat buttermilk, molasses and butter until very warm (120°F to 130°F.). (Butter or margarine does not need to melt, and mixture will appear curdled.)

2. With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat mixture 2 minutes, occasionally scraping bowl with rubber spatula.

3. Gradually beat in 1/2 cup flour mixture or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl with rubber spatula. With spoon, stir in enough additional flour mixture (about 2 1/2 cups) to make a soft dough.

4. Turn dough onto well-floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and place it in a greased large bowl, turning dough over to grease top. Cover with towel; let rise in warm place (80° to 85°F.), away from draft, until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent.)

5. Punch down dough by pushing down the center with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; cut dough in half; cover with bowl and let rest for 15 minutes.

6. Grease large cookie sheet. Shape each dough half into a smooth round ball by pulling the sides of the dough underneath; place balls of dough on cookie sheet and flatten slightly. Cover with towel; let rise in warm place, away from draft, until the dough has doubled, about 1 hour.

7. Preheat oven to 350°F. Brush loaves with 2 tablespoons melted butter or margarine. Bake loaves 35 minutes or until loaves sound hollow when lightly tapped with fingers. Remove loaves from cookie sheet immediately so the bottoms don't become soggy and leave them to cool completely on wire racks away from draft.