BAKING PAN OR SHEET: 1 large (9"-x-5") loaf pan or baking sheet, greased or Teflon

BY HAND OR MIXER: In a large mixing or mixer bowl combine the rye and whole-wheat flours, yeast, wheat germ, caraway, and salt. Mix well. In a saucepan heat the buttermilk, molasses, and oil or shortening until hot (120°-130°). Pour into the flour mixture. Blend by hand with 100 strong strokes of a wooden spoon, or 3 minutes at medium speed in the mixer with a flat beater.

By hand, gradually stir in the white flour to make a firm but not stiff dough.

KNEADING: Place the dough on a floured work surface, or keep in the mixer bowl under the dough hook, and knead for 8 minutes. If the dough continues to be sticky, add sprinkles of white flour-but better too little flour than too much. Don't make a cannonball.

BY PROCESSOR: Attach the steel blade.

Measure all of the ingredients, except the white flour, into the work bowl. Pulse several times to thoroughly blend into a heavy batterlike dough. With the machine running, measure in the white flour, 1/4 cup at a time, until the dough forms a rough mass and is carried around the bowl by the steel blade.

KNEADING: Process to knead for 45 seconds.

FIRST RISING: Place the dough in a greased bowl, cover tightly with plastic wrap, and leave until doubled in bulk, about 1 hour.

(If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising times by half.)

SHAPING: On a lightly floured work surface, roll or pat the dough into a 14"-x-7" rectangle. Starting with the short side, roll up tightly, pressing the dough into a roll with each turn. Pinch the edges and ends to seal. Place in the prepared pan. Or else shape the dough into a ball and press slightly to make a rounded loaf. Place on the baking sheet.

SECOND RISING: Loosely cover the pan with a length of wax paper or plastic wrap and let rise until doubled, about 1 to 1-1/2 hours.

Preheat the oven to 375° about 20 minutes before baking.

Place the pan in the oven and bake for 35 to 40 minutes, until the loaf is a rich, dark brown and sounds hollow when tapped.

(If using a convection oven, reduce heat 50°.)

Remove the bread from the pan or sheet and leave to cool on a metal rack before serving.