1 yeast cake
1 sm. can milk
4 c. lukewarm water
2 tsp. salt
1/2 c. brown sugar
1/2 c. molasses
3 tbsp. melted shortening or oil
3 c. rye flour
5 1/2 c. white flour

Dissolve yeast, add milk, water, sugar, salt, molasses, shortening, rye flour and white flour. Mix and knead well. Set in cold oven overnight. Work into loaves, let set 1 hour. Bake at 425 degrees for 15 minutes then 325 for 45 minutes.

To make fluffy bread: Add all the liquid and about 1/3 of the flour called for. Beat in mixer or by hand, thoroughly blend. This first mixing develops the gluten that gives bread its distinctive character, it whips more air in mixture blend. Add the rest of the flour and other ingredients. NOTE: This may be used with any bread recipe.