Rye Bread Recipe

Wet up rye flour with lukewarm milk, (water will do to wet it with, but

it will not make the bread so good.) Put in the same proportion of yeast

as for wheat bread. For four or five loaves of bread, put in a couple of

tea-spoonsful of salt. A couple of table-spoonsful of melted butter

makes the crust more tender. It should not be kneaded as stiff as wheat

bread, or it will be hard when baked. When light, take it out into pans,

without moulding it up--let it remain in them about twenty minutes,

before baking.

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