Aunt Joan's Rye Bread

• 3 teaspoons salt
• 3 tablespoons sugar
• 2 (1/4 ounce) packets dry yeast (appx 5 tsp)
• 5 cups warm water
• 3 34 tablespoons shortening (Joan uses oil)
• 9 cups white flour
• 3 14 cups rye flour
• 4 tablespoons caraway seeds (Joan uses more or less...)

1. Joan's directions were:
2. 4 loaves; Bake 40 minutes at 375 degrees.
3. Let rise, punch down and let rise again.
4. When I called her to ask for clarity, she said she just mixes it all together, kneads until elastic and then lets it rise.
5. Sometimes use more water, sometimes less flour -- Sometimes it takes half the day to rise, depending on how cold the house is -- When doubled, punch down and rise again.
6. After comparing to some other directions, I'm thinking you may need more yeast too!
7. She also said she'd put two loaves together in a 9X13 pan when baking.

salt, sugar, packets dry yeast, water, shortening, white flour, rye flour, caraway seeds

Taken from www.food.com/recipe/aunt-joans-rye-bread-407733 (may not work)