In a two-cup measuring cup measure the water. I recommend using a thermometer to check the temperature. You want it to be between 110-120°F. Too hot, you will kill the yeast. Too cold, the yeast will not activate. Add about 1/8 teaspoon of the molasses to the yeast and water. You want to give the yeast something to eat. Let it sit for 5 minutes. When you have a layer of “foam” your yeast is ready.
In a stand-up mixer bowl add the rye flour, salt, and brown sugar. Attach the paddle attachment and pulse to mix. Add in the oil, water & yeast mixture, and 2 cups of the bread flour and mix. Replace the paddle attachment with a bread hook. Add the remaining flour and knead until smooth and elastic about 8 minutes.
Transfer dough to a clean lightly floured surface and foam into a bowl. Place into a lightly greased bowl, cover with a towel, and let rise until double in size, 1 – 2 hours.
Using your knuckles push the dough down and return to floured surface. Knead about 3 – 5 minutes. Return to bowl and let rise a second time until doubled, 1 – 2 hours.
Divide the dough evenly. I do not knead it at this point but rather form the dough into 2 loaves and place them in greased loaf pans. Let rise for 30 minutes Bake at 350°F for 30 minutes. Check for doneness by inserting a thermometer in the center of the loaf. It should read between 190-205°F. This recipe makes a light and airy loaf.