Put the warm water 2 quart stainless steel bowl
Add the yeast
Let the yeast rehydrate for 5 to 15 minutes
Add the honey, mollases, butter, rye flour, whole wheat flour and salt
Mix well with wooden spoon
Slowly add bread flour while stirring
When the dough becomes to thick to stir with the spoon work it with your hands
Continue adding flour until the dough starts removing itself from your hands
Turn the dough unto a clean solid working surface and knead
Add flour to the surface until the dough doesn't stick
Knead for about 10 minutes
Shape dough into a ball
Place it in a large lightly greased bowl
Turn dough over so the grease will be on top (this prevents the air from drying the dough)
Cover with a damp cloth
Let rise in a warm place until doubled in bulk about 45-60 minutes
Knock down the dough
Then gather the dough by rolling it between your hand and the work surface
Once the dough is gathered it is then shaped into a ball or long loaf
Place on a baking sheet and cover with a cloth
Let rise till double size about the same as before
Bake for 20 minutes at 400° F. or until crust is
crisp and brown