There are many different proportions in the mixing of this bread. Some put one-third Indian with two of rye; others like one-third rye and two of Indian; others prefer it half and half.

If you use the largest proportion of rye meal, make your dough stiff, so that it will mould into loaves; when it is two-thirds Indian, it should be softer and baked in deep earthen or tin pans after the following rules:

Take four quarts of sifted Indian meal: put it into a glazed earthen pan, sprinkle over it a table-spoonful of fine salt; pour* over it about two quarts of boiling water, stir and work it till every part of the meal is thoroughly wet; Indian meal absorbs a greater quantity of water. When it is about milk-warm, work in two quarts of rye meal, half a pint of lively yeast, mixed with a pint of warm water; add more warm water if needed. Work the mixture well with your hands: it should be stiff, but not firm as flour dough. Have ready a large, deep, well buttered pan; put in the dough, and smooth the top by putting your hand in warm water, and then patting down the loaf. Set this to rise in a warm place in the winter; in the summer it should not be put by the fire. When it begins to crack, on the top, which will usually be in about an hour or an hour and a half, put it into a well heated oven, and bake it three or four hours. It is better to let it stand in the oven all night, unless the weather is warm. Indian meal requires to be well cooked. The loaf will weigh between seven and eight pounds.

There is another mode which many persons think preferable. Scald a quart of rye and another of Indian meal with a small quantity of boiling water. Boil a teaspoonful of salt in a pint and a half of milk, mix the rye and Indian together, and pour the milk over them-add half a pint of fresh yeast; but not before the meal is cooling. The mixture must be well kneaded and placed in a deep pan by the fire to rise. When it has risen sufficiently, take it out of the pan, make it into any shape you like, and put it into an oven well heated. If the fire is too brisk the crust will brown and the inside remain heavy.

Bake from two to three hours.