116 Rye Bread
Wet up the rye flour with lukewarm milk, if you have it; if not water will do, and the same proportion of yeast as for wheat flour; put in a small piece of butter and a little salt. It should not be kneaded as stiff as wheat flour, as it will be hard when baked; let it stand in the pans, after it is moulded up, half an hour.
Brown Bread is made by mixing, Indian meal and Rye flour. The Indian meal should be scalded; when cool, put in the rest of the ingredients, in the same proportion as for plain rye bread. Bake it between two and three hours.