Caraway Rye Bread

4 packages (1/4 ounce each) active dry yeast
4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
6 tablespoons brown sugar
1/4 cup sugar
1/4 cup shortening
1/4 cup molasses
2 tablespoons salt
2 cups rye flour
10 to 11 cups all-purpose flour
1/4 cup caraway seeds

In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth.

Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9-in. x 5-in. loaf pan coated with cooking spray.

Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 4 loaves.