1 env. yeast
4 c. lukewarm water
2 tsp. salt
2 tbsp. brown sugar
4 c. sifted rye flour
2 tbsp. shortening
2 tbsp. caraway seed
8 c. sifted plain flour
Butter

Soften yeast in lukewarm water; add salt and brown sugar. Stir in rye flour, shortening and caraway seed; let stand for a few minutes. Knead in plain flour to make a soft dough. Place in greased bowl; cover. Let rise in warm place until doubled. Punch down; let rise. Shape into 3 loaves; butter tops. Let rise. Bake at 350 degrees for 45 minutes. Yield: 3 loaves.