Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Rye flour |
| 1 pint | Warm milk |
| 1 teaspoon | Salt |
| 1 ounce | Baker's yeast |
Dissolve the yeast in a little of the warm milk, add a little of the flour and leave to rise. Add the other ingredients and once more leave to rise until it has doubled its bulk. Bake for two hours in a slow oven. Black Bread