Buttermilk Rye Bread

A tender rye loaf leavened with buttermilk for a slight tang and a soft, even crumb.

1 1/2 C. Water
3 tbsp. Crisco
2/3 C. Sugar
2 tbsp. Salt
1/2 C. Molasses
1 qt. Buttermilk
1 tsp. Baking Soda

Bring to boil: water, Crisco, sugar, salt, and molasses. Pour over 4 cups rye flour. Beat. Add buttermilk and soda. Add 2 cakes yeast dissolved in 1/2 cup warm water. Add white flour to make 10-11 cups of dough. Makes 5 loaves.