Rye Bread (Elvina Lassonde)

• 5 C. Liquid
• 1 C. Brown Sugar
• 3 Tbs. Molasses
• 1/2 C. Lard
• 2 Tbs. Salt
• 3 Yeast packets
• 1 C. Wheat Germ
• 3 Tbs. Brewers Yeast
• 2 C. Enriched Whole Wheat Flour
• 2 C. Rye Flour
• Combine and cool to lukewarm and add 2 yeast packages.
• Add 3 cups rye flour and as much white flour as needed to knead dough until it is no longer sticky.
• Grease dough and cover. Let rise until doubled in size.
• Bake 375 degrees for 25 minutes, or 350 degrees for 45 minutes. Add white flour to make dough stiff.

Makes 3 loaves