Raised Brown Bread

Ingredients

• One pint of corn meal
• One-half cupful of yeast, or one-half a cake
• One-half cupful of molasses
• One-half tea-spoonful of salt
• One salt-spoonful of soda
• One pint of rye-meal

Method

1. 1

   Place the corn meal in a mixing-bowl, and scald it with just enough boiling water to wet it.

2. 2

   Let it stand ten minutes; then put in cold water enough to make a soft batter.

3. 3

   When the batter is lukewarm, add the yeast and the molasses, the soda dissolved in a little cold water, the salt and the rye-meal.

4. 4

   Beat the mixture well, and let it rise overnight; or if made in the morning, let it rise until it cracks open.

5. 5

   Then stir it down, put it in a buttered and floured tin to rise again, and sprinkle flour over the top.

6. 6

   Bake in a moderate oven for two hours.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 153. The excerpt below is the record exactly as published.

RAISED BROWN BREAD. One pint of corn meal. One-half cupful of yeast, or one-half a cake. One-half cupful of molasses. One-half tea-spoonful of salt One salt-spoonful of soda. One pint of rye-meal

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