Rye bread

heat milk to simmering, pour over oil in bowl, and add salt.

when lukewarm, dissolve yeast into mixture.

sift the rye flour, measure and resift into above

add just enough rye flour to make a stiff dough.

stir for about 5 minutes, cover with towel and let rise for about 2 hours in a warm place.

punch down and turn onto a board lightly dusted with rye flour.

knead 10 minutes until dough becomes springy.

shape into loaves, cover with towel, and let rise until dough begins to lift the towel.

place in a preheated oven and bake at 300°F for 1 ½ hours with a pan of hot water placed on the shelf directly beneath pans of bread.