RYE YEAST BREAD

1 cup milk and water, or water
1 tablespoon fat
2 tablespoons corn syrup
1 teaspoon salt
2-1/2 cups rye flour
2-1/2 cups wheat flour
1/2 cake compressed yeast
2 tablespoons water

Combine ingredients. Mix into dough and knead. Let rise until double
original bulk. Knead again. When double bulk, bake about


RYE ROLLS

4 cups rye flour
1-1/2 teaspoons salt
6 teaspoons baking powder
1-1/2 cups milk
2 tablespoons fat
1 cup chopped nuts

Mix dry ingredients thoroughly. Add milk, nuts and melted shortening.
Knead. Shape into rolls. Put into greased pans. Let stand one-half
hour. Bake in moderate oven 30 minutes.