Swedish Rye Bread - cooking recipe

Ingredients

2 pkg. yeast, soaked in 1/2 c. warm water
1/2 c. sugar
1/2 c. shortening
1/2 c. dark molasses (green label)
1 Tbsp. salt
3 c. rye flour
5 c. hot water
11 1/2 c. white flour (mix alternately with yeast water)

Preparation

Mix sugar, shortening, molasses, salt, flour and hot water. Add white flour to mixture alternately with yeast water.
Let dough raise.
Knead down.
Raise again; put into pans (will make a couple of large and 3 medium loaves).
Raise.
Bake 1 hour at 350\u00b0.
This is a very sticky, heavy dough and will stick to your hands.
It will take longer than most bread doughs to raise (probably at least 2 hours in between each raising).
It should crack and snap when you knead.