Graham-rye Rolls or Loaf Bread

Ingredients

• 13 cups rye flour
• 4 to 4½ teaspoons dry cake yeast or 2 to 4 tablespoons liquid yeast
• 1 teaspoon salt
• 1 to 2 tablespoons sweetening
• 1 cup lukewarm water (or more)
• 1 tablespoon shortening

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. In a large bowl, combine rye flour, salt, and lukewarm water to make a sponge.

2. Let the sponge rise until very light.

3. Break up the sponge and add softened shortening and graham flour.

4. If necessary, add more water to make a dough that barely drops from a spoon.

5. Place the dough in greased gem pans, filling them half full, and let rise until doubled in bulk.

6. Bake in a hot oven at 400°F (200°C) for 25 to 30 minutes.

7. For loaf bread, make the dough stiffer to knead, mold into a loaf, let rise in the pan until doubled, and bake in a moderate oven at 350°F (175°C) for at least one hour.