Rye Bread

• 2 cups warm water
• 2 teaspoons salt
• 1/2 cup brown sugar packed
• 1/4 cup molasses
• 3 teaspoons dry yeast or 1 1/2 pkgs
• 3 tablespoons shortening
• rye flour 2 1/2 cups med.
• 4 1/2 cups bread flour

1. Measure warm water into a large bowl; add the brown sugar, molasses, salt, yeast and shortening. Stir together until dissolved. Add rye flour, one cup at a time. When rye flour is entirely in, beat dough until smooth. Then gradually add white flour, one cup at a time, becoming more and more sparing as you proceed. When too stiff to stir, begin kneading, add flour only a bit at a time. Dough is no longer sticky. Do not add to much flour otherwise bread will be more heavy and possibly coarse.
2. Knead about 10 minutes; grease hands lightly if necessary. Place dough in a large greased bowl, seam side down, grease top, cover and place in a warm place to rise, about 1 1/4 to 1 1/2 hours, until double in bulk (size). Punch down, knead lightly; use greased hands (add no more flour), place in bowl again and let rise a second time. Then punch down, divide dough in half, form loaves. Place in two greased standard sized bread pans; let rise (about an hour, in warm place). (Metal pans are suggested to prevent bread getting too brown.) Bake at 350 degrees for 40 to 45 minutes. Turn out and let cool on

water, salt, brown sugar, molasses, yeast, shortening, rye flour, bread flour

Taken from www.yummly.com/recipe/Rye-Bread-1672053 (may not work)