• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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


  • 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 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.

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