2 c. rye flour
2 c. warm water
1 1/2 tbsp. brown sugar
2 1/2 tsp. yeast
1 1/2 tbsp. caraway seed (optional)
1 c. milk
1/2 c. molasses
2 tsp. salt
2 tbsp. shortening
1 c. whole wheat flour
6 c. white flour (approximately)

Mix rye flour, water, sugar, yeast and caraway seed and let rise until nice and light. Scald milk, add shortening - let cool a bit and add molasses, salt and whole wheat flour. Add this mixture to the rye mixture and enough white flour to make a firm dough. Knead until smooth and elastic. Divide into 3 parts and form into loaves. Let rise and bake in moderate oven at 350 degrees for 40 to 50 minutes.