Rye and Indian Bread for Dyspeptics

Ingredients

• a pint of rye flour
• a pint of Indian meal
• a cup of boiling water
• a cup of yeast
• a little salt

Method

1. 1

   Scald the meal with boiling water, and when lukewarm, mix in the flour and yeast; knead it as for other bread.

2. 2

   Bake for two hours.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 52. The excerpt below is the record exactly as published.

BYB AND INDIAN BBEAD POE DYSPEPTICS. Take a pint of rye flour and a pint of Indian meal, scald the meal with a cup of boilîng water, and when lukewarm, mix in the flour and a cup of yeast; add a little sait, and knead it as for other bread. Bake for two hours. GRAHAM BBEAD. Get good, fresh, ground unbolted flour, and sift it through a common hair sieve. Take three quarts of this wheat meal, one half ar cup of good yeast, and three spoonf uls of molasses. Mix to a sponge with water, work in flour enough to mould it, and proceed as you do with common wheat bread. You must put a little soda in the batter before moulding, as it is more disposed to ferment than fine or bolted flour. MISS SHATTUCK^S BEOWN BBEAD. One quart of rye meal, two quarts of Indian meal, two tablespoonfuls of molasses; mix thoroughly with sweet milk. Let it stand two hours, and bake in a slow oven. BOSTON BBOWN BBEAD. One and a half pints of Indian meal, half a pint ot wheat flour, one cup of sweet milk, one cup of sour milk, with a teaspoonf ul of soda in it; three tablespoonfuls ot molasses, one tablespoonf ul of yeast, and a pinch of sait. Put it in a warm place to rise, then let it bake steadily for four hours ; warm by steaming it when wanted to use. 128 LA CUISINE CREOLE. OOBN BATTEB BEEAD. Take six spoonf uls of flour, and six of corn meal ; add a little sait, sif t them together ; make a batter with four eggs, and a cup of milk ; stîr in the flour and meal, make it a soft batter, and bake in small tins for breakfast. Some use yeast powder or soda with this batter, but that is a matter of taste. If yeast powder is used, sif t it in the flour ; if soda is used put it in the milk. MISSISSIPPI GOBN BBEAD. ' One quart of buttermilk, two eggs, three spoonf uls of butter, and a teaspoonf ul of saleratus ; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake in squares about one inch thick. It will require half an hour in a hot oven. If it is not nice, it will be because you hâve put in too much meal, and made the batter too thick. But try again, and you will succeed. SODA OB MILK BISCUIT. To a pound of sif ted flour, put the yolk of an egg ; dis- solve a teaspoonf ul of carbonate of soda in a little milk ; put it and a teasjwonf ul of sait to the flour, with as much milk as will make a stifif paste; work it well together, beat it for some minutes with a roUing-pin, then roll it* very thin. Out it in round or square biscuits, and bake in a moderate oven until they are crisp. BICH SODA BISCUIT WITH CBBAM OF TABTAB. To each quart of flour add two teaspoonfuls of cream of tartar sifted through it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of water,pour it on the flour ; mix with milk, or milk and LA CUI8INE CREOLE. 129 water, to a soft dough, roU out on the floured biscuit board, eut with the biscuit cutter, and bake quickly. Add a little sait. A NICE WAY TO MAKB YBAST POWDEE BISCUIT. Take a quart of flour — 'Which is about the quantity re- quired by an ordinary f amily of six persons ; sif t one pint of the floup in a tin basin, and sift into it two heaping spoonf uls of yeast or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little sait

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