Rye Bread (Rene Quist)

Makes 3 loaves

• 1 C. Milk, scalded
• 3 C. Water
• 1/4 C. Molasses
• 1/2 C. Shortening
• 1/2 C. BrownSugar
• 3 Tbs. Salt
• 2 Yeast packages
• 3 C. Rye flour

1. Combine and cool to lukewarm and add 2 yeast packages.
2. Add 3 cups rye flour and as much white flour as needed to knead dough until it is no longer sticky.
3. Grease dough and cover. Let rise until doubled in size.
4. Bake 375 degrees for 25 minutes, or 350 degrees for 45 minutes.