Rye bread....
Here's a recipe I love....sorry for the form, but I saved it from an email I sent someone.

Here's the Rye bread I promised. Makes 6 loaves.
Cook 4 medium potatoes (peeled), drain saving the water and put through a
sieve (or mash)
proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t.
of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of
shortening (she used Crisco, I use butter) and 1 t. baking soda and
1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough
rye flour to make a dough ( still able to be stirred, but getting pretty
stiff).Add the yeast mixture and mix well Add enough white bread flour to
(as Mrs. Faust said)work it up, That is until it is stiff enough to knead.
knead about 6 to 8 minutes, let rise till double, punch it down and shape
into loaves. this works best in bread pans due to the long cooking time--if
you don't have 6 bread pans, just "free form" the rest and maybe take it
out of the oven a little sooner. Butter top of loaves and raise until it
almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4
hours. Mrs Faust used to divide the dough in half and add about a t. of
anise seed to -one half of the dough--I like it--almost like a tea bread..
Good Luck--I'm getting hungry just reading the recipe--it's really a
fabulous bread!

Check the one below & see if it sounds similar. I'll go ahead & post it since there are a lot of pop-ups at the site:

Whole Wheat Molasses Bread

2-3/4 cup Whole wheat flour
1 cup Flour
2 pkg Active dry yeast
1-3/4 cup Water
1/2 cup Dark molasses
1/4 cup Brown sugar
2 Tbsp Shortening
1 Tbsp Salt
1 cup White flour

In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat water, molasses, brown sugar, shrotening and salt until warm (115 F), stirring constantly.

Add to dry mix in bowl. Beat at low speed 1/2 minutes, scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white flour to make stiff dough.

Turn out on light floured work surface, knead until smooth. Shape into ball.

Place in greased bowl, turn, cover, let rise until doubled in bulk(1-1/2 hours). Punch down, divide in half. Cover, let rest 10 minutes.

Shape into 2 slightly flatten 6 inch balls. Put on greased baking sheet. Cover, let rise until doubled in bulk(45 minutes)

Bake at 375 degrees F for 30-35 minutes. For chewy crust, brush each loaf with warm water several times during the last 10-15 minutes of baking. Cool.

Here is a link that might be useful: Bread