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Rye Bread

(American) 1 cake compressed yeast 1 cup milk, scalded and cooled 2 cups lukewarm water 5 cups rye flour 11/2 cups sifted white flour 1 tablespoon melted lard 1 tablespoon salt Dissolve the yeast in lukewarm liquid; add two and a half cups of rye flour or enough to make a sponge. Beat well; cover and set aside in a warm place, free from draft, to rise about two hours. When light, add white flour, lard or butter, rest of rye flour to make a soft dough, and last the salt. Turn on a board and knead, or pound it five minutes. Place in greased bowl; cover and let rise until double in bulk-about two hours. Turn on board and shape into loaves; place in floured shallow pans; cover and let rise again until light-about one hour. Brush with white of egg and water, to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seed may be used if desired.

By adding one half cup of sour dough, left from previous baking, an acid flavor is obtained, which is considered by many a great improvement. This should be added to the sponge.