1/2 c. warm water
3 pkgs. dry yeast
1 qt. milk, scalded
1/2 c. white sugar
1/4 c. brown sugar, packed
Grated peel and juice of 1 orange
1 tbsp. salt
1/2 c. shortening
1/2 c. molasses
8 c. white flour
4 c. rye flour

Dissolve yeast in warm water. To the scalded milk, add sugars, shortening, salt, molasses, orange peel and orange juice. Cool to lukewarm.

Combine the white and rye flours in a large bowl. Make an indentation in the flour and add the liquid and dissolved yeast. Stir until blended. (If dough is sticky, add more white flour.) Knead on a floured board until smooth and elastic (5-10 minutes or more). Let rise in a warm place until doubled in size.

Punch dough down and divide into five parts. Shape into loaves and put into greased loaf pans. Let rise again until double.

Bake at 350°F for 50-60 minutes. Remove from pans and cool on racks.

Makes 5 large loaves.