Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Rye Bread

• 2 cups scalded milk
  2 tablespoons butter
  1 tablespoon sugar
  3 cups flour
  2 teaspoons salt
  ½ yeast cake
  ¾ cup lukewarm water
  3 cups rye

Put butter, sugar and salt in mixing bowl; add scalded milk; when lukewarm, add dissolved yeast cake and white flour.

Let rise until of spongy consistency; add rye flour and knead. Let rise again, shape into loaves or rolls. Rise again and bake the same as Graham Bread.