Rye Bread

1 packet yeast
1 tablespoon sugar
1/4 cup warm water
1 quart warm water
3 cups rye flour
2 tablespoons salt
3 tablespoons caraway seeds
1 tablespoon melted shortening
9 cups all purpose flour

Dissolve yeast and sugar in the 1/4 cup of warm water, set aside and let stand until frothy. Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well. Let rise in a warm place for 1 1/2 hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1 1/2 to 2 hours. Knead again for 10 minutes. Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look. Let them rise again until doubled in bulk, and then bake for 1 hour at 375 degrees.