Danish Rye Bread

Danish Rye Bread Pastor Stephen Samuelson

2 cups milk (scalded)

2 Tbsp. Crisco (add to scalded milk)

2 Tbsp. Molasses

1/2 cup brown sugar

2 tsp Salt

Let that mixture cool. Then add to it one packet of regular dry yeast dissolved in warm water. Add that liquid to 3 cups of rye flour and 3 cups of white flour. Let it rise in warm place until double in bulk. Then knead the heck out of it until firm and put in either 2 greased bread pans or 6 small bread pans. Let it rise to the top of the pan (not over) in a warm place. Then put it in the oven for 30 minutes at 350 degrees. Take out of pans and butter the tops. YUM!