1 pkg. active dry yeast
1 tsp. sugar
1/2 c. water
2 1/2 c. boiling water
1 c. graham rye flour or stone-ground whole wheat flour
3 tbsp. molasses
2 tbsp. brown sugar
1/2 c. shortening
2 tsp. salt
6-7 c. flour

Dissolve yeast and sugar in warm water. In a large mixing bowl pour hot water over rye flour, molasses, brown sugar, shortening and salt. Stir mixture well. Cool to lukewarm. Add the yeast mixture. Mix in 1 cup flour and beat well. Add enough remaining flour, mixing well after each addition, to make a stiff dough. Knead dough. Cover and let stand for 30 minutes.

Divide dough in half. Pat each half into a round circle about 1 inch thick. Place on a lightly greased cookie sheet. Prick with a dinner fork. Let rise 25 minutes in a very warm place. Bake in 350 degree oven for 35 minutes. Cool on wire rack. Cover bread with a towel to retain a soft crust. Makes 2 loaves.