Wet up rye flour with lukewarm milk, (water will do to wet it with, but
it will not make the bread so good.) Put in the same proportion of yeast
as for wheat bread. For four or five loaves of bread, put in a couple of
tea-spoonsful of salt. A couple of table-spoonsful of melted butter
makes the crust more tender. It should not be kneaded as stiff as wheat
bread, or it will be hard when baked. When light, take it out into pans,
without moulding it up--let it remain in them about twenty minutes,
before baking.