In saucepan, heat water and shortening (120 to 130 degrees). Add to flour mixture. Blend with mixer at low speed until moistened and then beat 3 minutes at medium speed. By hand, stir in remaining rye flour and enough all-purpose flour to make a firm dough.

Knead about 5 minutes (dough may be sticky). Let rise about 1 hour. Punch down. Divide in 2 parts. Shape into round loaf. Place on greased cookie sheet. Let rise 30 minutes. Bake in 375 degree oven for 35-40 minutes. Two loaves.