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MEDIUM RYE BREAD 
4 c. warm water
1/4 c. soft shortening
1/4 c. sugar
2 tbsp. salt or less
2 tbsp. caraway seeds
4 c. sifted rye flour
2 pkgs. active dry yeast
1/2 c. warm water
9 c. sifted white flour

Combine water, shortening, sugar, salt, caraway seeds and rye flour and let stand 5 minutes. Soften yeast in the half cup of water; add to above mixture. Work in the white flour.

Turn dough onto lightly floured board. Shape into ball. Cover with bowl. Let rest 10 minutes. Knead 10 minutes.

Place in greased bowl, cover, let rise in warm place or sink with warm water for 1 1/2 hours. Divide into four balls, cover and let rest for 10 minutes. Shape into loaves and place in greased pans. Cover and let rise 1 hour. Bake at 350 about 45 minutes. Remove from pans and brush with butter.

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