Rye Bread

• 1 c. scalded milk
• 3 Tbsp dark molasses
• 1 Tbsp salt
• 2 Tbsp shortening
• 1 cake yeast or 1 pkg dry yeast
• 1 c. water
• 2 c. pure rye flour
• 4 1/2 c. all purpose white flour

1. Combine 1 c. scalded milk, 1 Tbsp salt, 2 Tbsp shortening, 3 Tbsp dark molasses.
2. Cool to lukewarm.
3. Soften 1 cake compressed or 1 pkg dry yeast in 1 c. lukewarm water for 5 minutes.
4. Add to the above.
5. Blend in 2 c unsifted pure rye flour, 4 1/2 c. all purpose white flour a little at a time.
6. Turn on floured board and knead until smooth.
7. Be sure to get all white flour worked in dough until very stiff.
8. Place dough in greased bowl.
9. Cover, let rise in a warm place till double in bulk.
10. Punch down, let rise again.
11. Turn out on floured board and knead for 1 minute.
12. Mold into 2 balls, let stand covered 15 minutes.
13. Then shape into long loaves or may be baked in round pans.
14. Let rise until double in bulk.
15. Bake at 375u0b0 for 45 minutes.
16. For glass, bake at 350u0b0.

milk, molasses, salt, shortening, cake yeast, water, pure rye flour, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41790 (may not work)