4 cups milk (half water may be used)
2/3 cup shortening (lard is best)
1/2 cup molasses
1/2 cup brown sugar
4 tsp. salt
4 cups medium rye flour
2 cakes quick yeast (or equivalent)
1 tsp. sugar
1/2 cup lukewarm water
2 tbsp. caraway seed (or 1 1/2 tbsp. anise seed)
6-9 cups all-purpose flour (adjust as needed)

EGG WASH:

1 egg white
1/4 cup water

Scald milk; add shortening, molasses, brown sugar and salt. Let cool to lukewarm. Add rye flour. Add yeast and 1 tsp. sugar to the 1/2 cup lukewarm water. Let stand for 10 minutes.

Add yeast mixture to rye flour mixture and beat well. Add caraway or anise seed. Add all-purpose flour to make a stiff dough (about 6 to 9 cups). Knead until smooth and satiny.

Put into greased bowl, grease top and let rise until doubled in bulk.

Punch down and dive into four portions. Form each portion into a ball and let stand 20 minutes.

Shape into loaves and let rise until doubled in bulk.

Bake for 15 minutes at 400°F and then 35 to 40 minutes at 350°F.

Brush tops of loaves before and after baking with the white of an egg diluted with 1/4 cup water.

Makes 4 loaves.

Submitted by: Joann Ingram