1 qt. milk (scald and cool)
1 tsp. salt
2 tbsp. yeast
2 tsp. sugar
1/4 c. warm water
2 tbsp. shortening
1 c. molasses
2 c. rye flour
1/2 c. brown sugar
1 tbsp. fennel seed, ground or whole
6-8 c. white flour

Boil milk; add shortening and molasses. Set aside to cool. Meanwhile, mix yeast, sugar and water together. Mix milk mixture with rye flour, brown sugar, salt and fennel seed. Beat the yeast mixture, then stir into rye flour mixture. Add white flour and mix until thoroughly blended.

Knead until smooth. Do not add too much flour to do the kneading -the dough should be sticky. Let raise in greased bowl until double. Shape into round loaves and place in greased pie pans. Let rise until almost double.

Bake in preheated 350 degree oven for 40 minutes. While loaves are cooling, brush with sugar water (3/4 cup water and 1/2 cup water). Recipe yields 4-6 round loaves. Delicious!