Rye Bread (Rene Quist)

• 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
• 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