1 pkg. active dry yeast
1/2 c. warm water
2 c. sifted rye flour
3/4 c. dark molasses
1/3 c. shortening
2 tsp. salt
2 c. boiling water
6 to 6 1/2 c. flour

Soften yeast in warm water. Combine rye flour, molasses, shortening, and salt; add boiling water and blend well. Cool to lukewarm. Add yeast. Gradually stir in white flour to make soft dough; mix well.

Turn out on well-floured surface. Cover and let rest 10 minutes. Knead until dough is smooth and satiny (about 10 minutes). Place in lightly greased bowl, turning once to grease surface.

Cover and let rise in warm place until double (1 1/2 to 2 hours). Punch down, cover and let rise until almost double (30 minutes). Turn out on lightly floured surface and divide in 3 parts.

Form into balls, cover and let rest 15 minutes. Shape into 3 round loaves and place on greased cookie sheet. Cover; let rise until almost double (1 hour). Brush loaves with slightly beaten egg. Bake in 350 degree oven 35-40 minutes.