1 bottle beer
1 c. bran
2 c. milk
2 yeast cakes
1 tbsp. salt
6 c. rye flour
1 c. shortening
1 1/2 c. molasses
2 tsp. caraway seeds
2 tsp. fennel seed
2 tbsp. orange peel
3 c. white flour

Heat beer, but not to a boil. Pour over bran and cool. Add milk, yeast dissolved in a little sugar and salt; make quite a firm dough with rye flour. Cover and leave overnight. Then add the melted shortening, molasses, spices and the chopped orange peel.

Boil the peel, scrape off, discard the white substance and chop the yellow part only. After 1 or 2 cups of flour you can pour dough on board and knead in the rest until you have a firm, glossy bulk that does not stick to the board. Return to bowl and let rise 1 1/2 to 2 hours, or until doubled in size. Divide in 3 parts, knead lightly and place in greased tins. Let rise another hour and then bake 1 hour. Preheat oven at 350 degrees. 3 loaves.