Bake at least sixty minutes.

Bread is seldom baked long enough to be wholesome, especially graham and rye bread.
When baked and still hot, brush the top of loaf with butter and wash the bottom of loaf well with a cloth wrung out of cold water, to soften the lower, hard-baked crust.

Wrap in a damp cloth and stand aside to cool where the air will circulate around it.

Always set rye bread to rise early in the morning of the same day it is to be baked, as rye sponge sours more quickly than wheat sponge.

The bread baked from this recipe has the taste of bread which, in olden times, was baked in the brick ovens of our grandmother's day, and that bread was unexcelled.