Ester's Danish Rye Bread

• 1 teaspoon yeast
• 14 cup warm water
• 1 quart buttermilk
• 3 tablespoons molasses
• 3 tablespoons lard
• 3 tablespoons salt
• 6 cups rye flour
• 6 cups whole wheat flour

1. Soften yeast in warm water.
2. Heat buttermilk until lukewarm.
3. Mix in all ingredients and knead.
4. Let stand overnight, covered.
5. Punch down in the morning.
6. Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes
7. Place cooking sheet over pans with a weight on top while baking.
8. Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes
9. Bread should be sliced very thin for serving.

yeast, water, buttermilk, molasses, lard, salt, rye flour, whole wheat flour

Taken from www.food.com/recipe/esters-danish-rye-bread-233283 (may not work)