)

Scald the milk and to it add the molasses and salt. When this is lukewarm, add to it the yeast cake dissolved in the lukewarm water, as well as the white flour and 1 cupful of the graham flour. Cover this mixture and let it rise. When it has risen sufficiently, add the bran and the rest of the graham flour and knead. Cover this dough, and let it rise until it doubles in bulk. Then shape it into loaves, place it in the greased pans, let it rise again until it doubles in bulk, and bake in a hot oven.

79. RYE BREAD.--Rye bread has a typical flavour that many persons enjoy. When rye flour is used alone, it makes a moist, sticky bread; therefore, in order to produce bread of a good texture, wheat flour must be used with the rye flour. The recipe here given is for the short process of bread making, but by reducing the quantity of yeast it may be used for the long process.

RYE BREAD

(

Sufficient for Three Loaves

)

Into the mixing bowl, put the fat, the salt, the sugar, and the yeast that has been dissolved in a small quantity of the lukewarm liquid. Then stir in the flour, one-half or all of it, according to whether the sponge or the straight-dough method is followed. When the dough is formed, allow it to rise until it doubles in bulk; then knead it and shape it into loaves for the greased pans. When these have risen until they are double in size and therefore ready for the oven, glaze the surface of each by brushing it with the white of egg and water and put them in the oven to bake. If desired, caraway seed may be added to the dough when it is formed into loaves or simply sprinkled on the top of each loaf. To many persons the caraway seed imparts a flavour to the bread that is very satisfactory.