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Dissolve yeast in warm water in large bowl. Stir in milk sugar, shortening, salt and half the flour, both white and rye. Beat until smooth. Mix remaining flour to make dough easy to handle. Turn dough onto ligh floured surface; knead until smooth and elastic, about 10 min. Place in greased bowl; turn greased side up. Cover and let rise in warm place until doupled, about 1 hour. Punch down dough; shape into found loaf and placed on greased cookie sheet (resembling a mushroom cap). Brush lightly with margarin. Let rise until double, about 1 hour. Bake at 425 degrees. Bake until loaf is deep golden brown and sounds hollow when tapped, 25-30 minutes. Brush top of loaves with margarine.
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