Rye Bread

RYE BREAD

1 cup liquid
1 tablespoon sugar or 2 tablespoons molasses
1/4 to 1/2 yeast cake softened in 3/4 cup luke warm water
3 cups wheat flour (more or less)
1 tablespoon fat
1 1/2 teaspoons salt
1 cup rye flour

Scald liquid, pour over salt, sugar and fat. When luke-
warm add softened yeast. Beat well. Add flour to make a
sponge. Let rise till light and foamy. Then add remaining
flour to make a dough. Knead until smooth and elastic. Let
rise till slightly more than double in bulk. Shape into a loaf.
When a little more than twice its original size, bake from 50
minutes to 1 hour.