Ingredients
1 package (1/4 ounce) active dry yeast1 tablespoon sugar2-1/4 cups warm water (110° to 115°)1/4 cup packed brown sugar1/4 cup shortening1/4 cup molasses1 tablespoon caraway seeds1 teaspoon salt1 cup rye flour3-1/2 to 4 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into 3 loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
