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Rye Bread

1 cup scalded milk 1 cup boiling water 1 tablespoon lard 1 tablespoon butter ⅓ cup brown sugar 1½ teaspoons salt yeast cake dissolved in ¼ cup lukewarm water 3 cups Five Roses flour Rye meal to stiffen.

Dissolve lard, butter, sugar and salt in hot milk and water. When lukewarm, add dissolved yeast cake and flour. Beat thoroughly, cover and let rise until light.

Add rye meal until dough is stiff enough to knead. Knead thoroughly, let rise, shape into loaves. Let rise again, and bake.