The quantities given for bread will make two dozen muffins.
RYE BREAD.
This bread is made by nearly the same rule as the graham, either using wheat sponge, or setting one over-night, but is kneaded slightly.

Follow the rule just given, substituting rye for graham, but use enough rye to make a dough which can be turned out.

It will take a quart.

Use wheat flour for the molding-board and hands, as rye is very sticky; and knead only long enough to get into good shape.

Raise, and bake as in rule for graham bread.
RYE MUFFINS.
Make by above rule, but use only one pint of rye flour, adding two eggs and a spoonful of melted butter, and baking in the same way.