Grandma's Rye Bread

• 3 C. Water, heat to hot (Few drops on wrist quite warm)
• 1/4 to 1/2 C. Shortening (Margarine), add to hot water
• 1/2 C. Molasses, add to hot water
• 1/2 C. Brown Sugar, add to hot water, then cool to lukewarm
• 1 C. White Sugar, add to hot water, then cool to lukewarm
• 1 Lg. Tbs. Salt, add to water
• 3 Yeast Packages, add to water when cooled to lukewarm
• 1 C. Milk, hear to almost hot (Scalded then cooled)
• 2 C. Rye Flower, add to liquids
• White Flour as needed, add til dough cleans the bowl
• Mix bread dough in electric mixer until smooth, then continue beating with wooden spoon adding white flour until dough cleans the bowl.
• Remove onto floured board and knead 10 min. until smooth and blistered.
• Place in greased bowl, turning so greased side is up. Cover with a towel and let raise for 2 hours in warm place (85 deg.) until doubled.
• Punch down, form into 3 loaves, put in greased loaf pans, grease top of loaves, cover, let rise again 50 to 60 minutes.
• Bake 400 deg. for 10 minutes, 350 deg. for 45 minutes. Tap loaf, it should sound hollow. Immediately remove from pans to cool on rack.

Makes 3 loaves

For Tender Crust

- brush with melted butter and cover for a few minutes after baking.

For Crisp Crust

- do not grease or cover after baking.