When light, stir in the remaining 1-1/2 quarts of rye flour, in which one cup of wheat is included; turn out on a well-floured bake board and knead about twenty minutes.

Shape dough into one high, round loaf, sprinkle flour _liberally_ over top and sides of loaf, and place carefully into the clean bowl on top of a _well-floured_ cloth.

Cover and set to rise about one hour, when it should be light and risen to top of bowl.
Turn the bowl containing the loaf carefully upside down on the centre of a hot sheet iron taken from the hot oven and placed on top of range.

A tablespoonful of flour should have been sifted over the sheet iron before turning the loaf out on it.

Remove cloth from dough carefully after it has been turned from bowl and place the sheet iron containing loaf _immediately in the hot oven_, as it will then rise at once and not spread.