Rye Bread

• 1 pkg. dry yeast
• 1/2 c. warm water
• 2 c. rye flour
• 3/4 c. light (mild) molasses
• 1/3 c. shortening
• 2 tsp. salt
• 2 c. boiling water
• 6 to 6 1/2 c. white flour
• 1 to 2 beaten eggs
• caraway seed (optional)

1. Soften yeast in warm water.
2. Combine rye flour, molasses, shortening and salt.
3. Add boiling water and blend well.
4. Cool to lukewarm.
5. Add yeast and white flour to make soft dough.
6. Put on floured surface; cover and let rest 10 minutes.
7. Knead until smooth and satiny (about 10 minutes).
8. Put dough in a lightly greased bowl.
9. Cover and let rise.
10. When doubled in size, punch down and let rise again.
11. Divide into 4 balls and let rest until doubled in size.
12. Brush with beaten egg and sprinkle with caraway seed, if desired.
13. Bake in 4 large pie tins at 350u0b0 for 30 to 35 minutes.
14. Makes 4 loaves.

yeast, warm water, rye flour, light, shortening, salt, boiling water, white flour, eggs, caraway

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257423 (may not work)