1/2 c. shortening
4 c. water
1 pkg. yeast
1/2 c. molasses
1/4 c. sugar
2 tbsp. salt
4 c. rye flour
6 c. white flour

Melt shortening; add water and molasses to make a lukewarm liquid. Add yeast which has been softened in lukewarm water, sugar and salt. Stir in rye flour and raisins. Stir in white flour gradually, using part of the flour for kneading bread. Knead in sufficient flour so that dough is not sticky. Let rise in a warm place, then punch down. After rising the second time, form into loaves; let rise again. Bake 1 hour at 350 degrees. Yield: 4 loaves.