Dissolve yeast in warm water. Stir in molasses, sugar, shortening, and rye flour. Beat in smooth. Stir in enough flour to make dough easy to handle. Let dough rest 10-15 minutes. Turn out on lightly floured surface and kneed until smooth and elastic. Place in greased bowl; cover. Let rise in warm place until double in size. Punch down dough and let rise 1 more time. Grease baking sheet. Punch doen dough and divide in half. Shape each half into a round slightly flat loaf. Place in opposite corners of baking sheet. Let rise 1 hour. Heat oven to 375 degrees. Bake until loaves sound hollow when tapped, 30-35 minutes. Cool on wire rack
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