1 pkg. active dry yeast
1 c. warm water
1 c. scalded milk
1 tbsp. salt
2 tbsp. caraway seed
2 tbsp. melted shortening
3 tbsp. dark molasses
3 c. unsifted rye flour
3 1/2 to 4 c. sifted enriched flour

Add yeast to warm water, let stand a few minutes; stir to dissolve. In mixing bowl, combine milk, salt, caraway seed, shortening and molasses. Cool to lukewarm. Add 2 cups of the rye flour. Beat until smooth. Stir in yeast mixture. Slowly blend in remaining rye and enriched flour until dough leaves sides of bowl.

Turn dough onto floured surface. Knead 5 to 10 minutes or until smooth, elastic and does not stick when pinched with fingers. Cover and let rest 20 minutes.

Punch down and divide dough into 2 equal portions. Shape into long 12 inch loaves. Place on greased cookie sheet. Let rise until double in bulk, about 1 hour. Brush top of loaves with white of egg diluted with 1 tablespoon water. Lightly cut diagonally across top of loaves. Bake at 375 degrees for 35 to 40 minutes. Place on wire rack to cool. Makes 2 loaves.