I use a stand mixer for this recipe, but you can just as easily do this by hand. Rye dough is sticky stuff, so plan to flour your hands & work surface often.
Dissolve yeast in warm water. I combine the two in my mixer and mix with dough hook until dissolved.
Add milk, molasses, oil, salt, eggs, caraway seeds and flours.
Using mixer & dough hook, mix on slow/medium speed for 6 - 8 minutes. If you're kneading by hand, knead for about 10 minutes.
Place dough in a large greased bowl. Cover with a kitchen towel and let rise in a warm, draft free spot for about an hour. The dough should double in size.
Flour your hands and work surface. Shape dough into 3 loaves. I use greased loaf pans and free form the loaves. You can also shape the dough into rolls if you'd like.
You can dust the tops of loaves with flour before rising OR brush with melted butter prior to baking (after rise).
Cover again and let rise for an hour. The loaves will double in size.
Preheat oven to 350° F. I prefer to use a baking stone, so preheat stone if using.
Slash tops and brush with butter (if using).
Place free form loaves on baking stone or place loaf pans in preheated oven.
Bake loaves for about 45 minutes, rolls for about 12 minutes. Loaves should sound hollow sounding when tapped.
Transfer bread to cooling rack. Cool, slice and enjoy. Store in an airtight container or bag. Rye stays delicious for days - I actually prefer it the day after baking.
If you're not going to bake 3 loaves of bread right away - you can store left over dough in the fridge, covered, for about a week.