Pumpernickel Rye Bread - cooking recipe

Ingredients

1 1/2 c. warm water
2 pkg. dry yeast
1/2 c. molasses
4 tsp. salt
2 Tbsp. soft shortening
1 to 3 Tbsp. caraway seed
2 3/4 c. sifted rye flour
3 1/2 to 4 c. white flour

Preparation

Stir yeast into water and let stand.
Stir in other ingredients, until stiff.
Knead until elastic.
Allow to rise and punch down and form 2 loaves.
Allow to rise, brush with cold water.
Bake 10 minutes at 450\u00b0, then 30 minutes at 350\u00b0.