1/4 c. brown sugar
1 tsp. salt
1 1/2 c. boiling water
2 1/2 c. rye flour
2 tbsp. grated orange peel
3 1/2 to 4 c. sifted all-purpose flour
1/4 c. light molasses
2 tbsp. shortening
1 pkg. dry yeast
1/4 c. warm water

Mix brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir until sugar is dissolved. Cool to lukewarm. Sprinkle yeast on 1/4 cup warm water; stir to dissolve. Sift rye flour before mixing into sugar- molasses mixture. Be sure to beat well. Add yeast and orange peel. Beat good until smooth. Mix in enough all-purpose flour so dough can be handled by hand.

Knead until elastic and smooth. This takes about 10 minutes. Place in greased bowl, cover and let rise about 1 1/2 to 2 hours until dough is double in bulk. Punch down and divide into two balls. Cover and let rest a few minutes. Put in pans and let rise in warm place until almost double. This takes about 1 1/2 to 2 hours.

Bake in moderate oven (375 degrees) for 30 minutes. Cover with foil paper the last 15 minutes if loaves are browning too fast. Brush with butter while warm if you want soft crust.