method
1. Sift the white flour into a large bowl.
2. Blend the fresh yeast into the warm water or reconstitute the dried yeast.
3. Mix the rye flour into the white flour, then add the yeast liquid, skimmed milk, salt, molasses and oil, and knead to a soft dough.
4. Place the mixing bowl inside a large, lightly oiled polythene bag and leave in a warm place for 1 1/2 - 2 hours until the dough has doubled in size. (Rye bread is slow to rise.)
5. When risen, shape into 4 round loaves.
6. Place on a lightly greased baking sheet or press into 4 greased 15 cm sandwich tins.
7. Place again in the polythene bag and leave to rise for 30-45 minutes.
8. Sprinkle with warm water, and bake in a fairly hot oven, 190°C, Gas 5, for about 40 minutes until the loaves sound hollow when tapped on the bottom.
