Makes 2 loaves

Stir yeast in water; let stand 5 minutes to soften. Stir in molasses, butter, caraway seeds, salt and rye meal. Let stand 10 minutes. Adding 1 cup at a time, beat in flour to make a stiff dough. Turn out onto lightly floured board, cover with dry cloth and let stand 5-15 minutes. Grease bowl and set aside. Grease two 9" × 15" loaf pans and set aside. Adding flour as necessary, knead dough until smooth (about 10 minutes). Place in greased bowl, greasing all sides. Cover and let rise until twice bulk (2 hours). Punch down, divide in half. Place seam-side down in pans and let rise again until doubled in bulk (1 hour). Brush loaves with water, then bake in preheated 375°F oven for 40-45 minutes (until loaves sound hollow). Turn out and cool.