Leavened Brown Bread
From Banquets of the nations, 1911
Serves 12
If for Europeans, all the meal must be wheat.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 12. The excerpt below is the record exactly as published.
Leavened Brown Bread. Prepare a sponge with four pounds of whole meal (half wheat and half rye), two ounces of butter, a little salt, and three ounces of yeast, and sufficient luke-warm water to make a nice size of dough
Cook this with the app: pantry check, scaling, and the assistant.