Grandma's Rye Bread

This recipe comes from my mother-in-law. I cannot even tell you how good it is. It smells great in the oven and tastes good warm, cold or toasted!

Grandma's Rye Bread: Makes 3 loaves ( 16 slices per loaf, each slice = 3 points + )

• 3 c. hot water
• ⅔  c. shortening
• 1 tsp. salt
• ½  c. molasses
• ½  c. sugar
• 2 T. yeast
• 2 c. rye flour
• about 7 c. all purpose flour

Add shortening to hot water and stir. Let stand 5 minutes. Add yeast and stir. Let stand 2 minutes. Add sugar, salt, molasses and rye flour. Mix well. Gradually add all purpose flour, stirring until a stiff dough forms. Turn dough onto a floured countertop. Use remaining flour as needed to knead dough until soft and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray. Cover and let rise in a warm place until doubled ( 1-2 hours) Divide dough into thirds and form into loaves and place in loaf pans. Cover and let rise until nearly doubled.  Bake at 350 until browned and hollow sounding when tapped. Let stand in pans for 10 minutes before removing to cool.