Scald milk.
Add salt, brown sugar and cool until lukewarm, 80 to 85 degrees.
Add yeast and dissolve thoroughly.
Stir in flour and beat thoroughly.
Stir in rye flour and a little more white flour, if necessary, to make a dough that does not stick to the hands.
Turn out on lightly floured board and knead until smooth and elastic.
Place in a greased bowl, cover and allow to rise in a warm place until doubled in bulk.
Punch down and knead caraway seeds into the dough.
Shape into two-loaves.
Place in greased pans and brush tops with melted butter.
Allow to rise until doubled in bulk.
Bake in 375-degree oven for 50 minutes.