2 cakes yeast
1 qt. milk
1 c. brown sugar
1/2 c. dark corn syrup
1 1/2 tsp. salt
4 c. rye flour
5 c. white flour plus flour for kneading
1 c. shortening, melted
2 tsp. caraway seeds (opt.)

Heat milk to lukewarm. Crumble yeast into 1/2 cup of milk and stir until yeast is dissolved. Add 1 teaspoon sugar and let stand 5 minutes. Now add to remaining milk with sugar, syrup, salt, rye and white flours. Beat until smooth. Add melted shortening and blend well. Let stand until double in size. Punch down and knead with flour (about 2 cups). Shape into loaves and place in greased pans. Let rise and bake at 350 degrees for 45 minutes to 1 hour.