4 c. hot water (or soured milk)
2 tbsp. oil (or bacon fat)
1 tbsp. salt
2-3 tbsp. molasses (or honey)
2 tsp. granulated yeast
1 c. rye meal (or whole wheat flour)
1 c. bran
Unbleached white flour in sufficient quantity to make a kneadable medium-firm dough

Dissolve oil, salt and molasses in the hot water. When lukewarm, stir in the yeast, then the rye meal and bran. Add 1 cup of the white flour to the mixture at a time, using a heavy metal serving spoon to mix.

As the dough gets thicker, use the edge of the spoon to cut the dough so that the moist and drier additions of flour become blended. As the mixture begins to stop sticking to the bowl, turn dough out onto a floured board and knead by hand, adding only enough flour to keep the dough from becoming too sticky.

Knead for 5-10 minutes. Clean the bowl and return the dough to it. Cover with Saran Wrap or a damp cotton dish towel and place in a warm area for about 90 minutes. When doubled in bulk, divide in half and knead each half for a minute.

Shape into rectangular loaves and place into buttered bread pans, covering once again and returning to a warm area. After 15 minutes, turn oven to 350 degrees and when up to temperature, place pans of dough into oven and bake for 65 minutes. Remove form pans and cool on wire racks.