|Shortening||1⁄2 Cup (8 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|White flour||6 Cup (96 tbs)|
Add 4 cups water and molasses; heat to lukewarm.
Soften yeast in 1/4 cup warm water, add sugar, salt and yeast mixture to molasses mix- ture.
Stir in rye flour and raisins.
Stir in flour gradually, using part of flour for kneading bread.
Knead in enough flour so dough is not sticky.
Let rise in warm place until doubled in bulk; punch down.
Let rise until doubled in bulk again; form into loaves.
Let rise until doubled in bulk.
Bake at 350 degrees for 1 hour.