2 (1/4 ounce) packages active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 1/2 cup warm milk (90 degrees)
2 Tablespoons sugar
1 teaspoon salt
1/2 cup molasses
2 Tablespoons Oilerie extra virgin olive oil
3 1/4 cups rye flour
2 1/2 cups bread flour

Dissolve yeast in warm water and allow it to sit until foamy; about 5 minutes.
In the bowl of a stand mixture fitted with a dough hook combine milk, sugar and salt. With the mixer on 2 or 3 add the molasses, olive oil, yeast mixture and 1 cup of rye flour. Stir for 30 seconds. Slowly add the remaining rye flour and bread flour until the dough scraps the side of the bowl clean. Add more flour if dough is too wet or more milk if the dough is too dry. Knead for 8 minutes. Cover the dough with a damp cloth and allow it to rise until double; about 1 1/2 hours. Punch dough down and divide to form two round loaves. Let loaves rise on a greased baking sheet until double; about 1 1/2 hours. Bake in a pre-heated 375 degree oven for 30 to 35 minutes.

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