2 pkgs. Yeast
1/2 c. Warm Water, 105°-115°
3 1/2 c. Warm Water or Milk, 105°-115°
2 c. Raisins
2 c. Rye Flour
1 c. Quick Oats
1/4 c. Honey
2 Tbsp. Caraway Seeds
1/4 c. Molasses
1/2 c. Oil
4 tsp. Salt
Bread Flour

In large mixing bowl sprinkle yeast over 1/2 c. warm water and let set 10 minutes.
Add warm water or milk or combination of the two.
Add raisins, rye flour, oatmeal, honey, caraway seeds
Beat in 2 c. bread flour.
Cover and let rise 30 minutes in a warm place.
Mix in molasses, oil, salt and additional bread flour to form a stiff dough.
Turn out onto floured surface, knead 5 minutes until smooth and elastic.
Place in a large oiled bowl and turn dough to cover completely with oil.
Cover with a damp towel.
Let rise until doubled, about an hour.
Punch dough down.
Divide into 3 pieces and shape into 3 loaves.
Place each loaf into a greased loaf pan.
Cover and let rise until double, about an hour.
Bake 10 minutes at 375°F.
Reduce oven temp. to 325°F and bake an additional 35-40 minutes.