3 c. milk
1/2 c. shortening
1 dry pkg. or 1 cake yeast
1 c. water
1 c. brown sugar
1/2 c. white sugar
1 tbsp. salt
1 tbsp. molasses
8 c. white flour
4 c. rye flour

Scald milk. Melt shortening in milk; cool to lukewarm. Add yeast which has been softened in water (105-115 degrees). Add sugars, salt and molasses. Add enough flour to make a soft dough; beat until smooth. Add all the rye flour and enough white flour to make a dough of a consistency to knead. Shape into 4 loaves; let rise double in bulk. Bake at 375 degrees for 30-35 minutes.

Makes 4 loaves.