1 qt. root beer
1/2 c. lard
2 tbsp. salt
2/3 c. dark molasses
2 pkgs. yeast
1/2 c. warm water
3 c. rye bread flour, unsifted
7 c. white flour, presifted

Heat root beer and lard until lard is melted. Add salt and molasses. Cool. Add yeast dissolved in warm water. Add 3 cups rye flour and 3 cups white flour. Beat until smooth. Keep on adding more white flour and beating and mixing until you have added about 7 cups white flour.

Place on mixing board and knead until smooth and can be handled easily. Place in greased bowl. Set in warm place covered. Let rise until doubled. Knead down and let rise again. Divide in 4 portions and make into loaves. Let rise. Bake in 325 degree oven for 40 minutes.