1 pkg. active dry yeast
1/2 c. warm water
2 c. sifted rye flour
3/4 c. dark molasses
1/3 c. shortening
2 tsp. salt
2 c. boiling water
6 to 6 1/2 c. sifted flour
Caraway seeds - can be added if desired

Soften yeast in warm water. Set aside. Combine rye flour, molasses, shortening and salt in large mixing bowl. Add boiling water and blend well. Cool to lukewarm. Add softened yeast. Gradually stir in flour to make soft dough, mixing well.

Turn out onto well floured surface. Cover with towel and let rest 10 minutes. Knead until dough is smooth and satiny, about 10 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 1/2 to 2 hours. Punch down, cover and let rise until almost double, 30+ minutes.