Cooker’s Pot

You’ll Need:

(One loaf)
1 cup of scalded-and-cooled milk
1/3 to 1 whole cake of compressed yeast
½ teaspoonful of salt
¼ cup of lukewarm water
2 tablespoonfuls of sugar
2 cups of sifted rye flour
2 tablespoonfuls of butter
About 2 cups of wheat flour

Procedure:

To prepare this Rye Bread Recipe 3, first knead ten minutes; use white flour in kneading. Bake about three-fourths of an hour.

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