Norwegian Rye Bread

Ingredients

• 1 cake yeast
• 2 cups rye flour
• 2 cups Graham flour
• 1 cup molasses
• 1 tablespoon sugar
• 1 tablespoon salt
• 3 medium boiled and mashed potatoes

Method

1. 1

   Sift the flours, salt, and sugar together.

2. 2

   Add hot water to make a stiff batter.

3. 3

   Mix in mashed potatoes and molasses, then add softened yeast when lukewarm.

4. 4

   Let stand overnight.

5. 5

   In the morning, add milk or water and enough white flour for consistency.

6. 6

   Let stand till doubled, shape into loaves, let rise, and bake in a moderate oven for one and a quarter hours.

Nutrition per serving

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 28. The excerpt below is the record exactly as published.

Norwegian Rye Bread 1 cake yeast s 2 cups rye flour 2 cups Graham flour 1 cup molasses 1 tablespoon sugar 1 tablespoon salt 3 medium boiled and mashed po* tatoe

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