|Granulated sugar||2 Tablespoon|
|Scalded milk/1/2 cup evaporated milk and 1/2 cup water, scalded||1 Cup (16 tbs) (Bottled)|
|Fresh yeast cake||1 Ounce|
|Lukewarm water||2 Tablespoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Caraway seeds||1 1⁄2 Tablespoon|
|Rye flour||2 Cup (32 tbs), unsifted|
Place shortening, sugar and salt in a bowl, stir in milk, then cool to lukewarm.
Add the yeast cake which has been softened in the water.
Then add the all-purpose flour and stir until smooth.
Cover and let rise in a warm place (80°-85°F.) until double in bulk.
Turn out on a rye floured surface, and knead in caraway seeds and enough rye flour to make a firm dough, elastic to the touch.
Place in bowl, brush top with salad oil, cover and let rise in a warm place (80º-85°F.) until double in bulk.
Knead again on lightly, ryefloured board until free from air bubbles.
Shape in a loaf and place in greased or oiled loaf pan about 10" x 5" x 3".
Brush top again with salad oil.
Cover and let rise again in a warm place (80°-85°F.) until double in bulk.
Bake in a moderate oven of 350°F for 45-50 min.
Brush with melted fat or salad oil, remove and cool.