Brown Bread

Ingredients

• two quarts of Indian meal
• two quarts of rye meal
• one-half cup of yeast
• one-half cup of molasses

Method

1. 1

   Scald Indian meal, cool, add rye meal, yeast, and molasses.

2. 2

   Stir with warm water, let rise, then steam for one hour and bake.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new home cook book (1896), page 114. The excerpt below is the record exactly as published.

two quarts of Indian meal ; when sufficiently cool add two quarts of rye meal, one-half cup of yeast, one- half cup of molasses ; add warm water, and stir hard as you can well with a spoon ; set down to rise ; when light stir well ; put in pans to rise a second time. Steam one hour, and let bake from one-half to one hour. BEOWN BEEAD. Mrs. G. F. De Forrest, Freeport, 111. One and a half pints of thick sour milk, one and a half cups Graham flour, one and a half cups rye flour, two cups two-thirds full of Indian meal, one-half cup of mo- VALUABLE RECIPES. 285 lasses, salt, one heaping teaspoon soda beaten into the milk before adding the other ingredients. Steam five hours. Very fine. STEAMED BEOW^T BEEAD. Mrs. C. G. Smith. One pint of sweet milk, four tablespoons of molasses, one cup of Indian meal, two cups of rye or Graham flour, one teaspoon of salt, one of saleratus ; mix with a spoon, and steam three hours, and bake half an hour or more. BEOWN" BEEAD. Mrs. Lamkin. One and one-half cups of rye meal, one and one-half of Indian meal, one-half cup of molasses

Cook this with the app: pantry check, scaling, and the assistant.