1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1 c. water
2 tbsp. honey
2 tbsp. shortening
2 tsp. salt
2 to 3 tsp. caraway seed
1 1/2 c. stirred rye flour
2 1/4 c. sifted all-purpose white flour

Soften active dry yeast in 1/4 cup warm water or compressed yeast in lukewarm water. Combine 1 cup water, honey, shortening, salt, caraway seed, rye flour, 1/2 cup white flour and the softened yeast. Blend on low speed of electric mixer. Beat 2 minutes at medium speed, scraping sides and bottom of bowl constantly. Add remaining flour and stir until smooth.

Place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until double, about 1 hour.

Punch batter down. Spread evenly in a greased 9 1/2 x 5 x 3 inch loaf pan. Cover and let rise in a warm place until double, about 35 minutes. Bake in a moderate oven at 375 for 45 or 50 minutes. If top browns too rapidly, cover the top of loaf loosely with foil after 20 minutes of baking.