RYE BREAD

From BETTY GEIST.

Yield: 4 LOAVES

Ingredients

• 5 cups rye flour
• ½ cup sugar
• 1 quart warm water
• ¾ cup molasses
• 3 tablespoons shortening (Crisco)
• 3 tablespoons salt
• 1 house hold yeast
• 10 cups white flour

Directions

1. MAKE A SPONGE OF THE ABOVE - AND ADD ABOUT 10 CUPS FLOUR OR ENOUGH TO MAKE A STIFF DOUGH.
2. KNEAD WELL, COVER, LET STAND IN A WARM PLACE - DOUGH DOUBLED IN BULK.
3. KNEAD AGAIN, - PUT IN PANS, LET RISE
4. BAKE ONE HOUR AT 350, MAKES 4 LOAVES

Timing

• ONE HOUR

Temperature

• WARM WATER; WARM PLACE; 350

Equipment

• PANS; oven