Here is another recipe from "A Poetical Cook Book" by Maria J. Moss. It starts with a verse as did the other recipe. "Of wine she never tasted through the year, But white and black was all her homely cheer, Brown bread and milk (but first she skimmed her bowls), And rasher of singed bacon on the coals." -Chaucer Rye and Indian Bread 2 quarts of rye 2 quarts of Indian meal 3 pints of milk 2 tablespoons of salt 1/2 pint of good, fresh yeast; if from the brewery and quite fresh, a smaller quantity will suffice. Sift the rye and Indian meal, and mix them well together. Boil the milk; pour it boiling upon the meal; add the salt, and stir the whole very hard. Let it stand till it becomes of only a lukewarm heat, and then stir in the yeast. Knead the mixture into a stiff dough, and set it to rise in a pan. Cover it with a thick cloth that has been previously warmed, and set it near the fire. When it is quite light, and has cracked all over the top, make it into two loaves; put them in a moderate oven, and bake them two hours and a half.