1.   Add rye flour and malt to yeast mixture and mix.

2.   If the dough is too sticky, add more rye flour.

3.   In a large bowl, combine rye flour, all-purpose flour, salt and cream of tartar.

4.   It is better for rye flour, Orwasher said, because it is slower.

5.   Note that the dough for potato pies contains more rye flour and will be somewhat stiffer.

6.   Otherwise, it is white mixed-bread or rye mixed-bread, depending on whether there is more wheat flour or more rye flour.

7.   Place the pastries on cookie sheets dusted lightly with rye flour.

8.   What differentiates one rye from another is mainly the proportion of rye flour to wheat flour in the dough.