Amy Stropes' Rye Bread Or Biscuits - cooking recipe

Ingredients

1/2 c. brown sugar
1/2 c. white sugar
2/3 c. lard or shortening
1 tsp. salt
1 cake yeast, dissolved in 1/2 c. warm water
3 c. warm water
4 c. rye flour
1/2 c. molasses
about 7 c. white flour

Preparation

For breads (makes four loaves), add water to lard, salt and sugars; mix.
Combine molasses and yeast-water and add to first mixture.
Add rye flour and enough white flour to knead dough stiff, but slightly sticky.
Put in bowl.
Let raise in warm place until double in bulk.
Knead on floured board and form into four loaves.
Place in flour greased bread pans.
Prick with fork.
Let raise again and bake 50 minutes at 350\u00b0.