Set sponge, using:

30 quarts water.

90 lbs. flour, "Rye Blend."

1 lb. Fleischmann's Yeast.

Allow sponge to ferment until 1/2 hour after it commences to recede. The temperature of the sponge directly after mixing should be from 78 to 82 F., which should be regulated according to the season of the year and conditions of the shop.

If temperature of shop is normal, this sponge will be ready in 3 1/4 hours.

Dough

28 to 30 quarts water.

3 3/4 lbs. salt.

106 lbs. flour "Rye Blend."

After mixing, allow dough to get full proof; lay over and allow to rise from 1/4 to 1/2 hour more. It is then ready for the bench. After being formed into loaves, they should be handled same way as described for Vienna Bread.

It will take a sponge dough approximately 1 1/4 hours to get its first full proof.

The sponge is apt to heat several degrees during fermentation, especially during the hot season of the year. It is, therefore, necessary to take the water for doughing accordingly cooler. Each, the sponge and dough made thereafter should have the same temperature directly after mixing.