Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
- 1/2 cup warm water
- 2 packages active dry yeast
- 1 teaspoon sugar
- 1/2 cup light molasses
- 2-1/2 cups boiling water
- 3 tablespoons solid shortening
- 1 teaspoon salt
- 1/2 cup brown sugar
- 2 cups whole wheat flour
- 1 cup rye flour
- 5-6 cups white flour
Preparation:
In small bowl, combine 1/2 cup warm water, yeast, and 1 teaspoon sugar. Let stand. Meanwhile, in large bowl combine molasses, boiling water, solid shortening, salt, and brown sugar. Stir until shortening melts, then let cool to lukewarm. Add the yeast mixture and stir well.Add all of the whole wheat and rye flours and beat well. Add enough white flour until the dough is mixed and very stiff. Turn out onto a floured surface, and knead until dough is smooth and elastic. Place in a greased bowl, turning to grease the top. Cover and let rise for 1 hour, or until doubled. Punch down dough, cover, and let rise again for 1 hour.
Divide dough into 4 pieces. Roll or pat each piece to a 6x9" rectangle. Roll up, starting with 6" side. Pinch ends and edges to seal. Place into four greased 8x4" loaf pans and cover. Let rise for 30 minutes. Preheat oven to 350 degrees F. Bake bread for 30-40 minutes until bread sounds hollow when tapped with fingers. Remove immediately from pans and place on wire racks. Brush with butter to coat. Let cool.
