1/2 cup scalded milk
2 tbsp. shortening
1 tbsp. molasses or brown sugar
1/4 cup water
1 pkg. dry granular yeast
1 egg
1 3/4 cups enriched flour (sifted)
1 1/2 cups rye flour (unsifted)
1 egg white
1 tbsp. water

Combine milk, shortening, molasses or brown sugar and salt. Cool to lukewarm by adding water. Add dry granular yeast dissolved as directed on package; mix well. Blend in egg. Add enriched flour and rye flour. Mix until dough is well blended. Cover and let stand for 15 minutes.

Shape dough into a long loaf; place on a greased baking sheet and cover. Let rise in warm place (85-90°F) until doubled in bulk, about 1 hour. Brush with egg white diluted with 1 tbsp. water. With a sharp knife make three diagonal cuts across top of loaf.

Bake at 350°F for 1 hour.

Makes one loaf.