Rye and Indian Bread

Ingredients

• 1 quart of rye meal or rye flour
• 2 quarts of Indian meal
• 1/2 teacup molasses
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teacup yeast

Method

1. 1

   Mix rye meal, scalded Indian meal, molasses, salt, and soda.

2. 2

   Add yeast and warm water to make a stiff batter.

3. 3

   Let rise overnight and bake.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 44. The excerpt below is the record exactly as published.

d 1 teaspoon salt. 1 tablespoon sugar, pure ol bird si/.c ol an egg, n,ix mtu lun.p. using as little Honr as possible: let it gri light. Make into loaves, U-t rise a-ain : bake -V^ hour in a Jewel Ifange. This makes :! loaves. ^ ou ran make vcrv nie('- rolls bv takin- some .J' the .lou-h. rolling out and cut with cookie cutter: rub the t<.p with' hutter'and doubl,. nv. r. let it rise. This bread started in the morn- ing can be baked at n..on. M'^^ M^'"'^- '>"-'-^''''- Rye and Indian Bread. One quart of rve meal or rve Hour. ■>. <iuarts ..f ludian uieal, >calded ( hv placing in a pan and pouring Just enough haUiuu water over it, stirring eoustanllv with a spoon, to nierelv wet it.' hut iml enough to mak,- it into a batt<'r). i/, teacup molasses. 'Measpoons salt, 1 of soda. 1 teacup veast

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