Swedish Rye Bread

Here is a bread recipe, I so love homemade bread!

Swedish Rye Bread
Mary J. Wheeler

1 pint milk
1 Tablespoon salt
2 heaping Tablespoon bacon drippings
1 cup sorghum or molasses
2 teaspoons anise seeds
2 teaspoon caraway seeds
2 cups rye flour
1 pint cold water
1 cake yeast
7 or 8 cups white flour

Scald milk with salt, shortening, sorghum, anise seeds and caraway seeds. Pour over rye flour. Add 1 pint cold water and let cool to lukewarm. Add yeast and beat well. Add white flour, kneading in last cup. Let rise overnight in a large greased bowl. Make into 4 loaves next morning. Let loaves rise and bake 20 minutes at 400 degrees and then 40 minutes at 350 degrees.