Heat milk to simmering, pour over oil in
bowl, and add salt.
When lukewarm, dissolve yeast in mixture.
Sift the rye flour, measure and resift
into above.
Add just enough rye flour to make a stiff
dough.
Stir for about 5 minutes, cover with
towel and let rise for about 2 hours in a warm place.
Punch down and turn onto a board lightly
dusted with rye flour.
Knead 10 minutes until dough becomes
springy.
Shape into loaves, cover with towel, and
let rise until dough begins to lift the towel.
Place in a preheated oven and bake at
300oF for 1 1/2 hours with a pan of hot water placed on hself directly
beneath pans of bread.