Black Bread.—Rub 5lb. of brewer's grains to a paste, then work into this 4oz. fresh yeast, 2½lb. of very coarse flour, and half a handful of salt. When well mixed, put it aside to rise, and when double its original volume, make it up in loaves, and bake. This is much used on the Continent, in Russia and out of the way parts of Germany especially.