Molasses Rye Bread

This is a moist, hearty roll.  I served them last night with piping hot bowls of yellow mung bean-pancetta soup.  Riley really wanted split pea-ham soup, but I went with what I had.

2 T dry, active yeast
2 C sour cream
4 eggs
1/4 C unsulphered molasses
2 T raw sugar
2 T melted butter
2 t ground ginger
2 t pink Himalaya salt
1/2 t baking soda
1/2 C warm water
4 C white whole wheat flour
1 C dark rye flour

Dissolve yeast in warm water. In a large mixing bowl, beat together the egg and sour cream until smooth. Add sugar, melted butter, molasses and yeast mixture. Add flour mixture slowly, beating vigorously after each addition till a stiff dough is formed. Cover dough with a cloth and let rise in a warm place for an hour or until dough is almost doubled in size. Punch down, knead for a minute, and roll into mini boules. Place on a buttered baking dish and sprinkle with sea salt. Cover and let rise for another 45 minutes. Bake at 350 degrees for one hour.