1 1/2 c. scalded milk
1 1/2 c. cold water
2 pkg. quick rise yeast
1/4 c. butter
1/2 c. sugar
1/2 c. dark molasses
2 tbsp. salt
2 1/2 c. rye flour
About 5 c. white bread flour

Put yeast in 1/4 cup lukewarm water plus 1 tablespoon sugar; let proof. Scald milk. Add to molasses, sugar, and salt in mixing bowl. Then add 1 1/2 cups cool water to bring temperature to about 110 degrees. Add yeast and mix.

Start adding rye flour 1 cup at a time. Let mixture rest 10 minutes when it gets to a white sauce thickness to let the yeast start to work. Add rest of rye flour and shortening. Then add white flour (about 5 cups) to get a dough of kneading consistency. Knead 10 minutes (by the clock).

Cover and let rise (usually takes about 2 hours). Divide and put into loaf pans; let rise. Bake at about 325 degrees about 20 minutes for small loaves.