|Shortening||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Honey||3⁄4 Cup (12 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
|Rye flour||2 Cup (32 tbs)|
|Flour||3 Cup (48 tbs)|
Melt shortening in milk in 6-quart bowl; mix in honey and salt.
Cool to lukewarm.
Add eggs; mix thoroughly.
Dissolve yeast in 1 cup water; stir into egg mixture.
Add whole wheat flour and rye flour; mix well.
Add enough flour to make stiff dough; let rest for 30 minute..
Place on floured board; knead in remaining flour.
Place in greased bowl; cover.
Let rise in warm place until doubled in bulk.
Divide into 3 parts; place in 9 x 5 x 3-inch loaf pans.
Cover; let rise to tops of pans.
Bake at 375 degrees for 30 minutes or until browned.