1 c. lukewarm water (including potato water if possible)
2 pkgs. active dry yeast
3/4 c. sorghum or molasses
1/4 c. shortening, melted and cooled
1 tbsp. caraway seeds
2 tbsp. salt
2 c. rye flour
1 c. mashed potatoes
Flour
Shortening

Place 3 1/2 cups of water in large bowl. Dissolve yeast in remaining water. Add the yeast mixture, molasses, cooled shortening, caraway and salt to bowl of water.

Beat in rye flour, mashed potatoes and enough regular flour to make a dough stiff enough to handle and knead.

Knead on a lightly floured board to make dough smooth and elastic, about 10 minutes. Place in clean bowl. Grease top of dough with melted shortening. Cover and let rise in a warm place until double in size, 1 1/2 to 2 hours.

Punch dough down and divide into 4 pieces. Shape into loaves and place in greased bread pans. Cover and let rise in warm place until doubled in bulk.

Bake at 375 for 45 minutes.