Sinner'S Rye Bread - cooking recipe

Ingredients

2 pkg yeast
1/2 cup warm water
2 cups sifted rye flour
3/4 cup dark molasses
1/3 cup shortening
2 tsp salt
2 cups boiling water
6 to 6 1/2 cups white flour
1 egg, slightly beaten

Preparation

Combine yeast in warm water.
Combine rye flour, molasses, shortening, and salt.
Add boiling water, stir, and cool to lukewarm.
Add the yeast mix.
Stir in the white flour a little at a time to make a soft dough.
Turn out on a floured board and let rest for 10 minutes.
Knead in enough flour to ensure it isn't too sticky.
Put dough into a greased bowl and let rise to double size.
Punch dough down and shape into 3 loaves (I make flat round loaves [like little canoes]).
Let loaves rise.
Brush loaves with beaten egg.
Bake at 350 for 35-40 minutes.

Tips: You can tell if dough has risen (the first time) by poking with two fingers. If it is ready, finger holes will stay. Use mixing bowl to rise dough in the first time, just wipe out with paper towel and grease it.
Cover dough with a light cloth when rising (both times). Let rise in a warm place.