NORWEGIAN RYE BREAD

• 1 cup graham flour
• 1/4 cup brown sugar
• 3 cups rye flour
• 1 tablespoon salt
• hot water
• 1 cake yeast or 1 package dry granular yast
• 1 cup warm water
• flour

Mix dry ingredients. Pour and beat in as much hot water as flour will take up, making stiff batter. Cover, let stand until lukewarm. Add the yeast, dissolved in warm water, and just enough flour to knead. Let stand till doubled in bulk. Shape into loaves; when doubled in bulk, bake in moderately hot oven (375 degrees F) 1 1/4 hours.