Rye Bread

• 2 c. milk
• 4 Tbsp. sugar
• 4 Tbsp. shortening
• 4 tsp. salt
• 2 pkg. yeast
• 1 c. lukewarm water
• 6 c. sifted flour
• 10 tsp. caraway seed
• 3 c. unsifted rye flour

1. Scald milk.
2. Put in mixing bowl the sugar, shortening and salt. Add scalded milk; cool to lukewarm.
3. Dissolve yeast in lukewarm water.
4. Stir until softened.
5. Add to lukewarm mixture.
6. Add six cups sifted flour.
7. Mix until smooth.
8. Sprinkle caraway seed on dough and add rye flour.
9. Knead until elastic on rye floured board. Place in greased bowl.
10. Brush top of dough with salad oil.
11. Put in warm place to rise double.
12. Knead again on rye board.
13. Shape into 2 large or 4 small loaves and place in well-greased loaf pans.
14. Cover and let rise until double and bake at 350u0b0 for 30 minutes for small or 45 minutes for large.
15. Turn out and brush with butter and let cool on wire rack.

milk, sugar, shortening, salt, yeast, water, flour, caraway seed, unsifted rye flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1069451 (may not work)