Root Beer Bread

1 quart root beer
1/2 cup lard or shortening
2 packages of yeast, dissolved in 1/2 cup warm water
1 tablespoon of salt
2/3 cup molasses
3 cups rye flour or whole-wheat flour
7 cups white flour

Heat root beer and shortening. Put in salt and molasses. Cool. Add yeast. Stir in flour. Knead and let rise twice. Bake at 350 to 375 degrees F for 30-40 minutes. Yield: 4 loaves