Grandmother Minnie Emerick's Swedish Rye Bread

Directions

1. Mix brown sugar, molasses, salt and shortening in large bowl; pour on boiling water and stir till sugar is dissolved. Cold to lukewarm. Sprinkle yeast on 1/4 c. hot water; stir to dissolve. Sift rye flour before mixing into sugar- molasses mix. Be sure to beat well. Add in yeast and orange peel. Beat good till smooth. Fold in sufficient all-purpose flour so dough can be handled by hand.
2. Knead till elastic and smooth. This takes about 10 min. Place in greased bowl, cover and let rise about 1 1/2 to 2 hrs till dough is double in bulk. Punch down and divide into two balls. Cover and let rest a few min. Put in pans and let rise in hot place till almost double. This takes about 1 1/2 to 2 hrs.
3. Bake in moderate oven (375 degrees) for 30 min. Cover with foil paper the last 15 min if loaves are browning too fast. Brush with butter while hot if you want soft crust.