1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1/4 c. brown sugar
1/4 c. light molasses
1 tbsp. salt
2 tbsp. shortening
1 1/2 c. hot water
2 1/2 c. stirred med. rye flour
3 tbsp. caraway seed
3 1/2 to 4 c. sifted all-purpose flour

Soften active dry yeast in warm water (110 degrees) or compressed yeast in lukewarm water (85 degrees). In big bowl combine brown sugar, molasses, salt and shortening; add hot water and stir until sugar dissolves. Cool to lukewarm.

Stir in rye flour; beat well. Add softened yeast and caraway seeds, mix well. Reserving some flour for kneading, add enough of remaining to make soft dough. Turn out on floured surface. Cover, let rest 10 minutes. Knead until smooth and satiny, about 10 minutes. Place dough in lightly greased bowl, turning once to grease surface. Cover, let rise in warm place until double (about 1 1/2 to 2 hours).

Punch down. Turn out on a LIGHTLY floured surface and divide in 2 portions. Round each piece of dough in a ball; cover, let rest 10 minutes. Pat balls of dough in 2 round loaves and place on greased baking sheet. Cover and let rise in warm place until almost double (about 1 1/2 to 2 hours). Bake in moderate oven (375 degrees) for 25 to 30 minutes.