|Hot water||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (About 110Â°)|
|Whole wheat flour/Rye flour||3 Cup (48 tbs), unsifted|
|All-purpose flour||3 Cup (48 tbs), unsifted|
Measure hot water into a large bowl.
Stir in butter, sugar, and salt.
Set aside to cool until warm (about 110°).
Meanwhile, dissolve yeast in the 1/2 cup warm water, then blend into first mixture.
Beat in whole wheat or rye flour, then gradually stir in about 2 cups of the all-purpose flour to make a stiff dough.
Turn dough out onto a floured board; knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Punch dough down and knead briefly on a lightly floured board to release air.
Divide in half and shape each half into a round loaf.
Place loaves on lightly greased baking sheets; press down each loaf until it is about 1 inch thick.
Cover and let rise until almost doubled (about 45 minutes).
Bake in a 400° oven for 25 to 30 minutes or until crust is light brown and loaves sound hollow when tapped.
Cool on racks.