Show I RYE BREAD MADE AT HOME IS GOOD F Favored by Many for M Making Mak Malz- aking ak- ak ing Various Sandwiches Prepared by the United States Department of ot Agriculture Are tire various members of the family tired of ot the sandwiches they carry carry for lunch to school or office Sometimes a change In the flavor of the bread Is a welcome relief to to the monotony of one sort of sandwich Why not try r rye e bread sandwiches once In a while Rye bread Is not difficult to ma make ce at home Some flavors blend with it In sandwich form better than others esp especially Swiss and other cheeses nut filling salad filling Including lettuce with mayonnaise mayonnaise mayonnaise mayon mayon- naise dressing and perhaps cucumbers cucumbers cucumbers bers olives or pickles In addition and the various smoked meats such as asham asham asham ham bacon frankfurters tongue and bologna n Rye e ranks s next to wheat as a bread grain according to the United States Department of Agriculture because e It contains similar proteins In fact r rye e flour Is practical the only other kind that can be used successfully alone In yeast breads but In this countr Country rye bread made with part wheat Is preferred preferred preferred pre pre- because It Is lighter than bread made with rye flour alone The recipe below for r rye e and wheat bread blead makes wakes two loaves Rye and Wheat Bread 2 cupfuls liquid 1 teaspoonfuls y cake yeast salt 1 tab tablespoonful I c s p 0 A About b o 0 u t 3 ula sugar rye flour 2 tablespoonfuls fat 3 Cupfuls sifted wheat flour Make a sponge b by mixing the wheat flour the liquid the yeast and the them sugar m ar If It the spon sponge e Is to rise over over- 9 w f pr's Rye and Wheat Bread night add the sugar with r rye e flour For or a quick sponge the temperature should be the same as for dough 60 SO Sa to 85 de degrees rees Fahrenheit for lor an overnight sponge ordinary room temperature 6 03 65 to 75 degrees Fahrenheit Is warm enough When the sponge Is sufficiently light add the rye flour and the rest of ot the The dough should be about as stiff as as for tor wheat brend When It has reached cached about one and three-fourths three Its original al bulk It Is molded Into long loaves with pointed ends f for r the last rising When they have about doubled In bulk bull they are ready to be baked In order to make the crust crisp bake In shallow pans with a n shin layer layer lay lay- er of corn meal on the bottom Instead of grease to prevent sticking The temperature of the oven should be beabout beabout beabout about degrees Fahrenheit |