Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of
salt in a cup and a third of tepid water, then stir into it a pint of
white flour, and when smooth add enough rye flour to make a dough rather
stiffer than that of white bread. Knead thoroughly about fifteen minutes
and set to rise. In the morning make into a loaf and put in a crusty
bread pan.