Rye Bread

Scald 1 cup milk.

Put in mixing bowl:
2 T sugar
2 t salt
2 T shortening

Add scalded milk. Cool to lukewarm. Dissolve 1 package yeast in 1/2 c water. Stir until softened. Add to mixture.

Add 3 c white flour (or 2 c white & 1/2 c whole wheat). Mix until smooth. Sprinkle 3 t. caraway seeds & 3 T chopped onions on dough. Add enough rye flour (1-1/2 c). Knead until elastic. Rise once. Knead again & shape. Bake at 350° for 35 minutes.