Homemade Rye Bread

My mother in law makes all of her own bread from scratch always sends us home with at least one loaf of rye bread.  We usually savor it until its gone and then wait it out until the next loaf comes our way, but after finishing off a loaf about 2 weeks ago, I decided that I'd try out her recipe and see if I could make something similar.  

The bread tastes so good, it is perfectly sweet and yeasty.  I didn't get mine to rise properly, as seen in the photo above, but it still tastes great and toasts really well.  I will allow more time for it to rise next time, and I think I'll try using the kitchen aid mixer with the dough hook.  Also, I'm planning to add more rye flour to my next batch because usually her loafs are much darker in color and have a strong rye flavor.  Suggestions welcome.  My MIL is going to bake some with me next time we go to visit, so I don't want to completely embarrass myself!  Here is her recipe (passed down from her grandmother) that I followed:

Mix and let stand together for 10 minutes

1/2 c. water

2 pkg yeast

1 T sugar

In large bowl mix:

1 1/2 c. warm milk

1 T salt

1/2 c. brown sugar

Add (I warm this all in the microwave):

1/2 c. melted butter

2 T. molasses (I used Plantation blackstrap)

2 T Dark Karo Syrup

Add Yeast mixture, 1 cup rye flour and 1 cup of white flour.

I beat with a mixer for a few minutes. 

If mixture is too thin, add more flour 1 cup at a time. 

Recipe calls for 6 c of white flour, but I usually don't use it all. 

Continue adding flour until soft dough and kneed till elastic and smooth.

 Place in a warm place to raise to double in size. Knead down, raise again. Then put in bread pans, smoothing out the dough. Let raise in bread pans.  Bake 350 degrees for one hour.

This dough made 2 loafs this size.