4 c. lukewarm water
2 c. rye flour
4 tbsp. shortening
1 tbsp. caraway seeds
1 cake yeast or pkg. dry yeast
3/4 c. dark sorghum
2 tbsp. salt
1 tbsp. Kitchen Bouquet
1 c. mashed potatoes
White flour

Put water in large pan. Use potato water as part. Dissolve yeast in 1/2 cup of the water. Add sorghum, shortening, seeds, and salt to remaining water. This water can be heated to melt the shortening. Cool to lukewarm; add yeast mixture, rye flour and enough white flour to make the dough stiff enough to handle.

Knead until dough is smooth and elastic, at least 10 minutes. Place in greased bowl; grease top. Cover with towel and let rise until double. Punch down, divide into 4 loaves. Place in greased pans, cover, let rise again. Bake at 375 degrees for about 45 minutes. Bread is done when it sounds hollow if tapped on the bottom.