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Rye Bread

Late in the evening, pour a quart of warm water into a large bowl, and stir into this as much flour as will make a smooth batter, and half a pint of yeast. Cover the bowl with a cloth, set it in a warm place, and let the sponge rise. In the morning, put into another bowl three pounds and a half of rye-flour. Scoop a hollow in the centre, pour in the sponge, add a spoonful of salt and a tea-spoonful of baking-powder, and knead the dough thoroughly till it no longer sticks to the bowl and the hands. In kneading it, add a little more warm water if necessary. Cover the bowl, and let the dough rise for three hours, or till it is light; make it up into loaves, and bake these in a quick oven. Time to bake, three-quarters of an hour to one hour, according to the size of the loaves.