Swedish Rye Bread - Mrs. M. O. Madison (Limpa)

Swedish Rye Bread (Limpa)

3 cups warm water
1/2 cup brown sugar (packed)
1/3 cup molasses
1 1/4 dark rye flour
5 tbsp melted shortening
1 cake yeast
1 tbsp salt
8 to 10 cups of white flour

Let rise and work down. Let rise again. Put in pans and let rise until light. Bake 350 deg. oven for one hour.
- - Mrs. M. O. Madison
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966