Grandma Forstrom's Rye Bread

I watched Grandma make this bread many many times. Note that there are areas of the recipe that call for experience or judgement. "work flour in until the right consistency" is an example. No info on how long to let rise or how long to bake!  Need to check the Joy of Cooking for basic bread baking info I guess.

Leavening:
1/2 cup warm water
1 tsp. sugar
sprinkle 1 pkg yeast and let rise 10 minutes

Mix:
1 qt skim milk (warm)
1/2 cup melted margarine
1/2 cup sugar
1/2 tsp. molasses
2 tsp salt

Add:
1 heaping cup rye flour
2 cups white flour

Stir in the yeast mixture

Add about 6 cups flour--1/2 cup at a time--beating it in
Put 2 or 3 cups flour on the board
Drop dough on board and work flour into right consistency
(total about 12 cups of flour)

Put in bowl to rise--punch down
shape into loaves
rise again


Bake 350 degrees for 1 hour.

The first photo is of four generations of Forstrom women. I (Mary Lou) and the baby (born 1951). I am with my mother Irene Nickerson, my grandmother Olga Forstrom, and my greatgrandmother Mathilda Persson. The second photo includes my grandfather William Forstrom. The final photo is of my grandparents, Olga and William, likely on their anniversary.