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
1 1/2 c. stirred rye flour
3 1/2 to 4 c. sifted flour

Dissolve yeast in warm water. In big bowl, combine sugar, molasses, salt and shortening. Add 1 1/2 cups hot water. Cool to lukewarm. Stir in rye flour and beat well. Add dissolved yeast and mix well. Stir in enough additional flour to make a soft dough.

Cover and let rest 10 minutes. Knead on well-floured surface until smooth and satiny (about 10 minutes). Place dough in lightly greased bowl, turning once to grease surface of dough. Cover and let rise 1 1/2 to 2 hours.

Punch down. Turn out on lightly floured board. Divide in half. Cover and let rest 10 minutes. Put dough in loaf pan or make round loaves on a cookie sheet. Bake 30 minutes at 375 degrees. Cover with foil if it begins to brown too much.