1 pkg. yeast
1/2 c. warm water
2 c. sifted rye flour
3/4 c. molasses
1/3 c. shortening
2 tsp. salt
2 c. boiling water
6 to 6 1/2 c. sifted white flour

Soften yeast in 1/2 cup warm water. combine rye flour, molasses, shortening and salt. Add boiling water and blend well. Cool to lukewarm and add softened yeast. Gradually stir in enough flour to make a soft dough. Mix and turn onto well floured board. Let rest 10 minutes then knead until smooth and satiny. Place in greased bowl. Cover and let rise until double about 1 1/2 to 2 hours. Punch down and let rise again until double (30 minutes).

Turn out and divide dough into three portions, form into balls and let rest 15 minutes. Shape into 3 loaves and place in greased tins (small loaf pans). Let rise until double. Brush tops with beaten egg. Bake 350 degrees 30 to 40 minutes. For different flavor use 1/4 cup honey in place of molasses.