Rye Bread I

1 quart hot milk 3/4 quart water

2 tablespoons salt

1 cup dark corn syrup

1/4 cup shortening 1 yeast cake 1 quart wheat flour Rye flour to knead

Dissolve yeast in one-fourth cup tepid water. Add water, salt, syrup, and shortening to hot milk; cool. Add yeast and wheat flour, beating hard. Add rye flour to knead, let rise over night; shape, let double in bulk, and bake in very moderate oven about an hour and a half for large loaves, and one hour for small ones. Makes six large loaves.

Rye Bread II

Women's City Club of Boston

1 3/4 quarts hot water 3/4 cup molasses

1 yeast cake

2 tablespoons salt

1 1/2 tablespoons fat 2 quarts rye meal 1 1/4 quarts rye flour 1 3/4 quarts bread flour

Dissolve yeast in one-fourth cup lukewarm water. Add molasses, salt, and fat to hot water; cool. Add dissolved yeast, and rye meal and rye flour gradually, beating well. Add bread flour to knead as soft as possible, using more flour if necessary. Let rise over night; shape, let rise till double in bulk, and bake in very moderate oven, about an hour for small loaves, and an hour and a half for large ones. Makes six large loaves.