Danish Black Bread

Ingredients

• a fourth of a cake of compressed yeast
• a tablespoon of sugar
• a quart of sour milk
• enough rye meal to make a stiff batter
• enough flour to knead

Method

1. 1

   Dissolve the yeast in a little lukewarm water; add sugar and sour milk.

2. 2

   Mix with enough rye meal to make a stiff batter, then work in flour and knead for fifteen minutes.

3. 3

   Cover and let rise for ten or twelve hours in a warm place; then knead for twenty minutes.

4. 4

   Form into a loaf, place in a greased bread pan and bake in a moderate oven for two hours.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 86. The excerpt below is the record exactly as published.

DANISH BLACK BREAD Dissolve a fourth of a cake of compressed yeast in a little lukewarm water; add a tablespoon of sugar and a quart of sour milk. Mix with enough rye meal to make a stiff batter, after which work in flour \vith the hands and knead for fifteen minutes ; cover and let rise ten or twelve hours in a warm place ; then knead for twenty minutes. Form into a loaf, place into a greased bread pan and, when light, bake in a moderate oven for two hours. It will make one big loaf. 578. FLAT BREAD— SCANDINAVIAN Boil and mash six large peeled potatoes ; add a teaspoon of salt and enough flour to make a stiff dough ; roll out as thin as paper, cut in large squares and bake on the top of a stove without any pan — turning when brown. Fold the four corners of each into the center and serve with butter, sugar and cinnamon. 579. LANCASHIRE CAKES— ENGLISH Mix two cups of hot mashed potatoes with enough flour to make a

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