Method: Heat milk to simmering, pour over oil on bowl, and add salt. When lukewarm, dissolve yeast in mixture. Sift the rye flour, measure and resift into above. Add just enough rye four to make a stiff dough. Stir for about 5 minutes, cover with towel and let rise for about 2 hours in warm place. Punch down and turn onto a board lightly dusted with rye flour. Knead 10 minutes until dough becomes springly. Shape into loaves, cover with towel, and let rise until dough begins to lift the towel. Place in a preheated oven and bake about 1 and half an hour with a pan of hot water placed on shelf directly beneath pans of bread.
Ingredients: 2 cups soya milk, 1 tablespoon vegetable oil, 2 tablespoons vegetized salt, 1 tablespoon active dry yeast, 4.5 cups rye flour