OLD FASHION SWEDISH RYE BREAD

2 pkgs active dry yeast
2 cups warm (105-115 degrees) water, divided
1/2 cup sugar
3 tbsp molasses
2 cups rye flour
4 cups all-purpose flour
1/2 cup shortening, melted
2 tsp salt

Dissolve the yeast in 1 cup of the warm water; let stand 5 minutes.  Combine the remaining 1 cup of water, sugar, and molasses in a large bowl then add the yeast mixture, mixing well.  Add the rye flour, mixing well.  Gradually add the all-purpose flour.  Add shortening and salt, mixing well.

Turn the dough out onto a lightly floured surface nd knead until smooth and elastic.  Place the dough in a well-greased bowl, turning to grease the top.  Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk.  This should take about an hour.

Punch the dough down and divide in half; shape each half into a loaf.  Place in two well-greased loaf pans.  Cover loosely and allow to rise in a warm, draft-free area for 45 minutes or until doubled in bulk.  Bake at 375 degrees for 40 minutes or until the loaves sound hollow when lightly tapped.  Remove from pans to cool on wire racks.

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