1/4 c. brown sugar
1/4 c. light molasses
1 tbsp. salt
2 tbsp. shortening
1 1/2 c. boiling water
1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees)
2 1/2 c. rye flour
2-3 tbsp. caraway seeds
3 1/2-4 c. sifted white flour

Combine brown sugar, molasses, salt and shortening in a large bowl. Stir in boiling water and stir until sugar dissolves. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.

Stir rye flour into brown sugar-molasses mixture, beating well. Stir in yeast and caraway seeds. Beat until smooth. Mix in enough white flour to make a smooth soft dough.

Turn onto lightly-floured board and knead until satiny and elastic. Place dough in lightly greased bowl; turn over to grease top. Cover and let rise until doubled, 1 1/2-2 hours. Punch down, turn onto lightly floured board.

Divide in 2 balls; let rest 10 minutes. Shape in 2 round loaves and place in greased pans. Let rise until doubled, 1 1/2-2 hours.