Rye Bread - cooking recipe

Ingredients

1 c. scalded milk
2 Tbsp. soft shortening
3 Tbsp. molasses
1 c. warm water
2 c. rye flour
4 1/2 to 5 c. sifted flour
1 Tbsp. salt
1 pkg. dry yeast

Preparation

Combine in a mixing bowl the scalded milk, salt, shortening and molasses.
Cool to lukewarm.
Stir in rye flour.
(One tablespoon crushed caraway seed may be added, if desired.)
Add yeast to warm water.
Let stand a few minutes, then stir to dissolve.
Add milk mixture, mixing thoroughly.
Mix in remaining flour, a little at a time, stirring by hand, until dough is quite stiff and the sides and bottom of bowl are clean.