1 pkg. dry yeast
1/4 c. warm water
1/4 c. brown sugar
1/4 c. light molasses
1 tbsp. salt
2 tbsp. shortening
1 1/2 c. hot water
2 1/2 c. med. rye flour
3 tbsp. caraway seeds
3 1/2-4 c. all-purpose flour, sifted

Soften yeast in warm water. In large bowl combine sugar, molasses, salt and shortening. Add hot water and stir until sugar dissolves. Cool to lukewarm. Stir in rye flour; beat well. Add softened yeast and caraway seeds; mix well. Stir in enough all-purpose flour to make a stiff dough. Knead on well floured board until smooth and shiny, about 10 minutes.

Place in greased bowl turning to grease surface. Cover, let rise in warm place 1 1/2-2 hours. Punch down. Turn on floured surface. Divide into 2 balls. Shape into a ball and let rest 10 minutes. Pat balls into 2 round loaves. Place on greased baking sheet and let rise in warm place 1 1/2-2 hours. Bake 25-30 minutes. Place foil on last 10 minutes. For soft crust, brush with melted butter. Cool on rack.