Rye Bread

Directions

1. 1
   Combine in a mixing bowl the scalded milk, salt, shortening and molasses.
2. 2
   Cool to lukewarm.
3. 3
   Stir in rye flour.
4. 4
   (One tablespoon crushed caraway seed may be added, if desired.)
5. 5
   Add yeast to warm water.
6. 6
   Let stand a few minutes, then stir to dissolve.
7. 7
   Add milk mixture, mixing thoroughly.
8. 8
   Mix in remaining flour, a little at a time, stirring by hand, until dough is quite stiff and the sides and bottom of bowl are clean.