2 pkgs. dry yeast in 1/2 c. warm water
2 c. rye flour
5 1/2 c. bread flour (approx.)
1 pt. less 1/2 c. water
1 tbsp. salt
1/2 c. molasses
3 tbsp. shortening
1/4 oz. or 1 tbsp. ground caraway seed
1 oz. grated orange peel

Mix yeast and warm water; let stand until bubbly. Stir in remaining ingredients. Let rest 1 1/2 hours, covered with bowl. Cut in 2 or 3 pieces and shape in balls. Let rest 10 to 15 minutes. Re-shape into balls. Put on cookie sheet. Let rise 40 minutes or until doubled. Poke hole up center of each ball with wooden spoon. Brush top with 1 egg beaten with 1 teaspoon water.