This recipe is one passed down from generations in my husband's family. I've made this bread for years, but it seems it always tasted better to me when Joe's mom made it.
2 C. rye flour
1 T. salt
1/2 C. sugar
1/2 C. shortening
3 C. boilong water
1/2 C. molasses
1 cake (or package) yeast
1/2 C. warm water
Flour
Put rye flour, salt and sugar in large bowl.
Pour boiling water over this and let stand until lukewarm.
Add melted shortening, molasses and the yeast that has been softened in the 1/2 C. warm water.
Add flour and beat smooth.
Add more flour to make a stiff dough, kneading lightly on floured surface.
Place in greased bowl; cover and let rise until doubled in bulk.
Again knead the bread, adding more flour if still somewhat sticky.
Cover and let rise again.
When doubled in bulk, mold into 3 loaves; place in greased loaf pans and let rise unitl very light.
Bake @ 350 degrees for 1 hour.
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I put this in exactly the way it was from my mother-in-law's book.
I did change quite a few things over the years and will give you my recipe in another post.