Rye Bread Recipe

Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of

salt in a cup and a third of tepid water, then stir into it a pint of

white flour, and when smooth add enough rye flour to make a dough rather

stiffer than that of white bread. Knead thoroughly about fifteen minutes

and set to rise. In the morning make into a loaf and put in a crusty

bread pan.

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