2 quarts hot water 1 cup molasses 1 1/2 tablespoons salt 1/4 cup fat (optional)

1 yeast cake 1 1/2 quarts crumbs 2 quarts rye flour 2 quarts wheat flour

Use any kind of left-over muffins, corn bread, or dark bread. Dry thoroughly, and put through meat chopper before measuring. Add hot water, fat, molasses, and salt; cool. Add yeast, which has been dissolved in one-fourth cup lukewarm water, and wheat flour. Add rye flour to knead, using more if necessary. Finish as White War Bread. Barley flour could be used in place of rye. Makes six loaves.