Combine sugar, salt, melted butter, rye flour, molasses, and honey in a large bowl.

Dissolve yeast in 2 tbsp. of lukewarm water with a pinch of sugar. Set aside for 10 minutes.

Scald the milk and water; pour gradually over the ingredients. Mix well.

Let cool to lukewarm and add the dissolved yeast.

Knead in 5 cups white flour and work in the caraway seeds (if using). Let rise until doubled in size.

Form into loaves and place into greased bread pans, or form into a round and place on baking sheets (cut an X across the center for rounds).

Cover with a damp towel and place in a warm place, draft-free place until doubled in size. (For a more dense bread only let rise for 25 minutes)

Bake at 250° for 90 minutes, then at 300° for 15 minutes, or until browned and sounds hollow when the bottom is tapped.