The dough for rye bread is made exactly as for ordinary bread (see the article on bread dough), the only difference being that half rye and half wheat flour are used; a few caraway seeds may be added to the dough, mixing them in when the kneading process begins. When the dough is finished and sufficiently raised, cut it into two-pound pieces, turn and roll them out long-shaped and lay them in the folds of linen exactly the same as the jockos. Just when ready to put into the oven, while still on the peel, dampen the tops with water, using a brush, and cut a few slanting incisions on each one with the tip of a small knife, then set them in the oven to bake for forty-five minutes.

Boston Brown Bread

Place in a basin two and three-quarter pounds of yellow corn meal, two pounds of white corn meal, one and three-quarter pounds of rye flour, one pound of Boston meal and an ounce of salt. Dilute these flours with one pint of New Orleans molasses, one pint of Potter molasses, one quart of ferment (No. 3410), and two quarts of water; mix all well together, making a very soft paste, then cover over and leave it in a mild temperature to raise for four hours. Then add three-quarters of an ounce of soda dissolved in a glassful of water and twelve ounces of stale bread sifted through a sieve; mingle all well together. With this paste till three-quarters full some buttered timbale molds and leave the paste stand for one hour. Cover over and place in a very slow oven and let bake for six hours.

Graham Bread

Put into a large vessel one and a quarter pounds of wheat flour, one and a quarter pounds of Graham flour, a coffeespoonful of salt and half a gill of molasses. Onto these ingredients pour one and a quarter pints of leaven, and one and a quarter pints of water. Mix all well together forming a dough of the same consistence as for bread; cover and leave it to raise for two hours in a mild temperature. Divide the dough into pound and a quarter pieces, mold and place each one in buttered molds; let raise again for an hour and a half to two hours, then bake in a very slack oven. Graham flour is made of the wheat ground to flour and left unsifted, consequently it contains the bran and commoner qualities than other flours.