1 pkg. yeast
1/4 c. lukewarm water
1/4 c. Crisco
2 1/2 c. hot water
1/2 c. sorghum
1/3 c. sugar
2 1/2 tsp. salt
4 c. rye flour - 4 to 6 white

Dissolve the yeast in the 1/4 cup lukewarm water, add a sprinkle of sugar. Combine the 2 1/2 cups hot water, Crisco, sorghum and sugar until dissolved. Cool. Combine all of the above with 2 cups rye flour in the mixer bowl. Beat well and slowly add about 4 cups white flour.

Turn out on a board and knead. Continue adding flour until the dough is smooth and elastic. May have to use more than the total of 6 cups of white flour. Put in a greased bowl and let rise until double. Punch down and put on a board to rest 10 minutes. Shape into loaves or pinch off into buns. Let rise again, then bake for 45 minutes at 350 degrees.