Fine manchet bread

This is one of the better rye bread recipes I've found. It has plenty of rye and whole wheat but is kept reasonably light by the use of extra yeast and water. Give it plenty of rising time.

1 c. warm water
3 pkg powdered yeast
2 c hot water
1/4 c. butter
1/3 c. brown sugar
2 t. salt
3 c. whole wheat flour
2 c rye flour
3 c. white flour (or white bread flour)

Mix yeast and warm water. combine hot water, butter, sugar, and salt withthe whole wheat flour. Stir in yeast mixture. Add remaining flour to make a stiff dough. Knead, adding white flour as necessary until dough is smooth and elastic. Let rise in warm place until about double in size. (This will take longer than for white bread). Punch down. Form into three round loaves without kneading overly much. Let rise again until double. Bake at 325 for 20-30 minutes until gold brown and hollow sounding when tapped.