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1
Heat first 6 ingredients until belt melts. Cool and reserve.
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2
Dissolve yeast in water and let stand for 5 minutes until bubbles form. Add to buttermilk mixture.
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3
Add zest, rye flakes or wheat germ and rye flour. Beat until smooth.
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4
Add 3 to 31/2 cups wheat flour, stirring in 1 cup at a time, until the dough will not accept any more. The dough will appear very rough.
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5
Flour work surface with remaining flour and turn out dough. Cover with damp kitchen towel and let rest 15 minutes.
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6
Gently knead the dough, as gluten in rye is more fragile than wheat, until smooth, approximately 5 to 10 minutes. Form into a ball and place in greased bowl, turning to coat all sides. Cover with clean kitchen cloth and let rise in a warm spot until doubled in size.
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7
Punch down dough and gently knead for a minute. Form dough into 3 round loaves and place on lightly buttered baking sheet. Cover and let double in size.
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8
Pre-heat oven to 375u00b0F Combine molasses and water. Brush tops of dough with half of mixture. Pierce the loaves all over the top, gently, with a fork.
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9
Bake for 35-45 minutes, until bread sounds hollow when tapped on bottom. While bread is hot, glaze with remaining molasses and water mixture. Cool on racks.
