Swedish Rye Bread
2 pkg dry yeast
1/2 c. shortening
2T salt
1 cup brown sugar
1 cup molasses
8-10 c. white flour
3 c. rye flour
1 qt. warm water
Dissolve yeast in 1/4 c. warm water. Set aside. Add enough white flour to qt. of water to make soft sponge. Add yeast mixture. Let stand in warm place until bubbly. Heat molasses, brown sugar, shortening, and salt. Add to sponge. Add enough white and rye flour to make dough kneadable (add all rye flour and white 2nd). Put in greased bowl, cover until double in bulk. Shape into loaves and let rise until double again. Bake at 350 degrees about 1 hour or less. Watch closely. Makes 4 loaves.
