Cooker’s Pot

You’ll Need:

1 quart warm water
1 cake compressed yeast
1-½ tablespoons salt
2 tablespoons sugar
2 tablespoons melted vegetable fat
6 cups entire wheat flour
5 cups rye flour

Procedure:

To prepare this Rye Bread Recipe 7, first dissolve the yeast in 1-1/2 tablespoons water, add the warm liquid, the salt, the sugar and the fat, and mix well. Add the flours, reserving a large handful of the entire wheat flour for the board, and mix into a dough. Knead until elastic to the touch, put into an oiled bowl, cover and set in a warm room to rise, the same as for wheat bread; and when it has been worked down the second time, roll into ordinary rye bread loves. Lay in an oiled baking pan, cut three gashes across each loaf, cover with a cloth, let rise until very light, and bake as usual.

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