1/4 c. honey or 1/4 c. Sugar Sweet for diabetic
2 tsp. salt
2 tbsp. shortening or oil
1 tbsp. caraway or anise seed
1 1/2 c. milk, scalded
2 pkgs. yeast
1 c. water
3 1/2 c. sifted rye flour
3 c. sifted regular flour

Put shortening, Sugar Sweet, salt, caraway seed in milk and cool to lukewarm. Soften yeast in water. Combine yeast with milk mixture, add rye flour plus 1 cup regular flour. Beat thoroughly. Add remaining flour to make a stiff dough. Turn dough out on floured board. Let stand 10 minutes.

Knead until elastic. Place in greased bowl; turn and cover. Let stand 40 minutes. When risen once, shape into loaves. Cover. Let rise 30 to 40 minutes. Bake at 375 degrees for 50 minutes. When baked, brush tops with melted butter.