Rye Bread

6 cups warm water

2 packages yeast

1/2 cup sugar

3/4 cup molasses

2 Tbsp. melted lard or butter

4 cups rye flour

2 tsp. salt

2 Tbsp. caraway seed

White flour

Combine water, yeast, and sugar.  Add remaining ingredients and beat well.  Add enough white flour to make stiff dough.  Knead until smooth and elastic.  Pour a little oil in a large bowl.  Turn dough in oil to coat.  Allow dough to rise one hour. Punch down dough and knead briefly.  Shape into loaves.  Allow to rise about 30 minutes.  Bake at 375 degrees  for about 1 hour.  Makes 5 to 6 loaves.

This recipe is from my Mother's cousin, Mary Howard, of Elgin, Iowa.  It was in Aunt Opal's recipe diary she began in 1935.