Rye Bread

• 1/2 c. brown sugar
• 1/2 c. light molasses (gold label)
• 4 Tbsp. shortening
• 4 tsp. salt
• 3 3/4 c. hot water
• 2 c. medium rye flour
• 2 (1/4 oz.) pkg. dry yeast
• 1/2 c. warm water
• 2 Tbsp. caraway seed
• 6 c. white flour (more if needed)

1. Mix brown sugar, molasses, salt and hot water together in large bowl.
2. Cool until warm (110u0b0 to 115u0b0).
3. Meanwhile, dissolve yeast in warm water.
4. Add rye flour to liquid; beat well.
5. Add yeast and caraway seed; mix well.
6. Add white flour to make a medium soft dough.
7. Knead until smooth and elastic, adding more white flour, if needed, about 10 minutes.
8. Cover and let rise until double in bulk (about 1 hour).
9. Punch down and let rise again (about 30 minutes).
10. Punch down again and cut into 5 pieces. Shape into round loaves.
11. Place on opposite ends of greased cookie sheets.
12. Cover.
13. Let rise until double again, about 1 hour. Preheat oven to 350u0b0.
14. Bake in center of oven for 45 to 50 minutes.
15. Brush with melted butter.
16. Yield:
17. 5 loaves.

brown sugar, light molasses, shortening, salt, water, medium rye flour, yeast, warm water, caraway seed, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601618 (may not work)