I had a recipe passed on from my Grandma from Sweden. Now the family has so many variations, I can't fid the original. Here is one I made this weekend that is close, but no cigar. The one I remember starts with "make sponge of', etc. It is a dark, heavy dense close grained bread, but very moist and on the sweet side.
For two loaves
1 Ounce cake yeast, 1 cup warm water, 1 cup warm milk, 2 tsp salt, 4 C bread Flour, 1/4 C molasses, 1 C brown sugar, 1/3 C melted shortening, and 2 C rye four. I went with 3 cups of each white and rye.