1 c. scalded milk
3 tbsp dark molasses
1 tbsp salt
2 tbsp shortening
1 cake yeast or 1 pkg dry yeast
1 c. water
2 c. pure rye flour
4 1/2 c. all purpose white flour

Combine 1 c. scalded milk, 1 Tbsp salt, 2 Tbsp shortening, 3 Tbsp dark molasses. Cool to lukewarm. Soften 1 cake compressed or 1 pkg dry yeast in 1 c. lukewarm water for 5 minutes. Add to the above. Blend in 2 c unsifted pure rye flour, 4 1/2 c. all purpose white flour a little at a time. Turn on floured board and knead until smooth. Be sure to get all white flour worked in dough until very stiff. Place dough in greased bowl. Cover, let rise in a warm place till double in bulk. Punch down, let rise again. Turn out on floured board and knead for 1 minute. Mold into 2 balls, let stand covered 15 minutes. Then shape into long loaves or may be baked in round pans. Let rise until double in bulk.

Bake at 375°F for 45 minutes. For glass, bake at 350°F.