2 cakes (6/10 ounce each) compressed yeast
1/2 c. lukewarm water
2 c. milk
2 tbsp. shortening
1/4 c. molasses
1 egg, beaten slightly
1 tbsp. salt
6 c. stone ground whole rye flour
2 tbsp. caraway seeds (can be left out)

Dissolve yeast in lukewarm water. Scald milk, add shortening. Cool to lukewarm; stir in molasses, egg, salt and yeast. Add 2 cups rye flour and caraway seeds; beat until smooth. Cover let rise in warm area 30 minutes, or until bubbly. Stir in 1 1/2 cups rye flour. Cover let rise 30 minutes. Stir in 1 1/2 cups rye flour. Sprinkle remaining 1 cup rye flour onto bread board gradually and knead dough 10 minutes working in all the flour. Shape into 2 flat loaves 8 inches long.

Place loaves in 2 well greased 9 x 5 x 3 inch loaf pans. cover; let rise in warm area until nearly doubled in size, about 1 hour. Bake in moderate oven 350 degrees for 40 minutes or until done. Cool in pans 5 minutes. turn onto wire rack and finish cooling. Slice very thin. Wrap in foil or plastic film. Store in refrigerator.