Bavarian Rye Bread:

This quite unusual bread is from a very old German recipe. Originally the dough was prepared at home and put into an airtight wooden keg for 18 to 24 hours. Then it was formed into loaves and rushed to the local baker's oven. I have worked out a version that can be done from start to finish in your own kitchen. It makes a delicious loaf of bread--sturdy, close textured, and highly distinctive in flavor. It slices very thin and is excellent with cheese, cold meats, and sausages. The finished loaf will be about 2 1/2 inches high. JAMES BEARD ON BREAD.

1 package active dry yeast
1 heaping tablespoon salt
1 1/2 cups warm water (100 to 115 degrees, approximately), or enough to make a heavy, pastelike dough
3 3/4 cups rye flour

Combine the yeast, salt, and water in a mixing bowl. Add the flour, cup by cup, stirring with a wooden spoon to incorporate as much of it as you can. Turn out on a floured board, and knead enough to blend the ingredients. You will have a very heavy dough with little or no life, so shape it as best you can into a ball and place in a small, well-buttered bowl, turning to coat the surface with butter. Cover the bowl with plastic wrap to seal, and then cover with foil. Let rest in a semi-warm area for 16 to 18 hours.

Uncover. You will note that little or nothing has happened to the dough. Punch it down anyway, and knead it on a lightly floured board for a minute or two. You'll find it easier to handle than the original mass.

Butter an 8 x 4 x 2-inch loaf tin and shape the dough to fit it. Cover and let rise in a warm, draft-free spot until doubled in bulk.

Bake in a preheated 375 degree F. oven 45 to 50 minutes, or until the bread sounds hollow when tapped on top and bottom.