1. Soften 1 envelope or cake of yeast in 1 cup lukewarm water. Beat in 1 cup sifted rye flour to make a thick batter.
2. Beat until smooth, cover with a dry cloth and set it in a warm place to rise overnight.
3. In the morning blend together 1 cup hot water, 1/2 brown sugar, 2 teaspoons salt, 1 tablespoon lard butter and 1 tablespoon caraway seeds and beat thoroughly.
4. Cool this mixture to lukewarm add it to the prepared sponge and beat until well blended.
5. Add a little at a time 6 cups sifted white bread flour, blending well. Add more flour if necessery to make a soft dough which can be kneaded.
6. Turn onto a lightly floured board and let stand fot 10 minutes. Then knead the dough until it is smooth, elastic and not at all sticky.
7. Turn into a buttered mixing bowl and let in rise in a warm place to double in bulk.
8. Punch the dough down and shape into 4 small loaves. Put the loaves into buttered loaf pans and let them rise again to double in bulk.
9. Bake in a moderate oven until the tops of the loaves are well browned and the bread leaves the side of the pans. Cool before slicing.

Ingredients required:

• 1 Envelope or cake of yeast.
• 1 Cup lukewarm water.
• 1 Cup sifted rye flour.
• 1Cup hot water.
• 1/2 Brown sugar.
• 2 Teaspoons salt.
• 1 Tablespoon lard butter.
• 1 Tablespoon caraway seeds.
• 6 Cups sifted white bread flour.