1 pkg. active dry yeast
1/2 c. warm water
1 c. Stone Buhr rye flakes
1 c. Stone Buhr whole wheat flour
1/2 c. honey
1/4 c. corn syrup
1/4 c. shortening
2 tsp. salt
2 c. boiling water
6 to 7 c. Stone Buhr all-purpose flour
1 egg

This loaf is slightly sweet and tastes delicious when spread with cream cheese. Very good!

Dissolve the yeast in 1/2 cup warm water. Place the rye flakes, whole wheat flour, honey, corn syrup, shortening and salt in a large bowl. Add boiling water and mix well. Cool to lukewarm and add softened yeast. Add enough all-purpose flour to make a soft dough. Knead dough until smooth and satiny, about 10 minutes. Grease lightly and place in a bowl.

Cover the dough and let rise in a warm place until double, about 1 1/2 hours. Punch down and shape into 3 round loaves. Place on a greased cookie sheet. Cover and let rise until double, about 1 hour. Brush with lightly beaten egg. Bake at 350 degrees for about 30 to 40 minutes or until the bread sounds hollow when tapped. Remove from cookie sheets and cool on wire racks. Use 8 inch pans. Bake 40 to 45 minutes.