Rye Bread (Lena House)

• 1/2 C. Shortening
• 3 C. Milk
• 1 C. Water
• 3 Yeast packets
• 1/2 C. Molasses
• 1 C. Brown Sugar
• 1 C. White Sugar
• 2 C. Rye Flour
• 1 Tbs. salt
• 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.

Makes 3 loaves