1/2 c. brown sugar
1/3 c. "Grandma's" molasses
1 tbsp. shortening
1 tbsp. salt
2 tsp. caraway seed, ground fine
1/2 tsp. anise flavoring
1 1/2 c. hot water and 1/4 c. lukewarm water
1 cake yeast or 1 pkt. of dry yeast
2 c. rye flour
4 to 4 1/2 c. white flour

Combine in large bowl; brown sugar, molasses, shortening, salt, caraway seed and anise flavoring. Pour 1 1/2 cup hot water over these ingredients and cool to lukewarm. Beat in 1 cup white flour until smooth. Add yeast softened in the lukewarm water. Beat in 2 cups rye flour, unsifted. Mix until very smooth. Add 3 to 3 1/2 cups sifted white flour to make soft dough. Turn dough onto floured surface. Rest 5 to 10 minutes. Knead. Turn into oiled bowl. Let rise to double. Punch down and let rise again. Punch down, divide into loaves. Makes 2 (1 1/2 lb.) or 3 (1 lb.) loaves. Bake at 375 degrees for 25 minutes. Cut the next day.