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Third Bread

2 quarts yellow corn meal 2 teaspoons salt Boiling water 1/2 cup molasses 1 quart rye flour 1 yeast cake Mix the corn meal and salt and pour over them enough boiling water to moisten the mixture but not to make a batter. When cool add the molasses and the yeast mixed with a little water. Add the rye flour to the corn meal mixture gradually, alternating it, if necessary, with lukewarm water in order to keep the dough thin enough to be stirred with a spoon. Let it rise until light, form into a loaf, and bake in a slow oven four or five hours.