My rye bread

This recipe makes a nice round loaf.

1 package yeast
1/4 C. Warm water, 110-115 F
1/2 tsp. sugar
1 1/2 Tablespoons brown sugar
1/4 c. warm water, 110-115F
2 T. Butter, plus more for brushing
1 1/2 teaspoons salt
1 cup buttermilk
1/2 tsp. baking soda
1 1/2-2 cups rye flour
1/4 c. Wheat germ
1 1/2-2 c. White flour.

In a large container, mix yeast, water, sugar and let stand a few minutes. In a small container, mix warm water, brown sugar, butter until butter melts. Add to larger container. Add buttermilk, baking soda, salt. Stir in rye flour, wheat germ add white flour until the dough is no longer sticky. Knead dough on a floured surface for 5-10 minutes. Grease the top and bottom with melted butter. Cover with a damp cloth or plastic wrap. Let rise 2 hours. Punch down. Let rise 1 hour. Punch down and form a loaf. I make mine into a large round loaf. Let rise 1 hour.

Bake 375 for 45-50 minutes.