Swedish Rye Bread II

3 (.25 ounce) packages active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

4 ½ cups hot water

¾ cup honey

3 tablespoons salt

1 cup white sugar

3 tablespoons orange zest

1 ½ tablespoons caraway seed

6 tablespoons butter, softened

7 ½ cups rye flour

7 ½ cups all-purpose flour

In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes.

Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. Let cool to lukewarm.

Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans.

Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.