Rye and Indian Meal Bread

Ingredients

• four quarts of sifted corn-meal
• a tablespoonful of salt
• two quarts of boiling water
• two quarts of rye-meal
• half a pint of lively yeast
• a pint of warm water

Method

1. 1

   Mix corn-meal with salt, pour boiling water, and work until wet.

2. 2

   When lukewarm, add rye-flour and yeast, then more warm water as needed.

3. 3

   Work until stiff, place in a greased pan, let rise until cracking, then bake in a well-heated oven for 2-3 hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1625. The excerpt below is the record exactly as published.

ye and Indian Meal, Bread of.— "The proportions of rye and com-mcal used," says an American vrriter, " may be varied according to the taste. If the largest propor- tion of rye is used, make the dough stiff; if the largest proportion of corn-meal, make the dough softer. The greater the pi'oportion of com-meal, the longer the bread requires baking. The best way to mix the dough is to put the com-meal into a glazed earthen i)an, sprinkle salt over it, pour on boiling water, work it till thoroughly wet, and when about milk-warni add the rye-flour with the yeast, and as much more warm, but not hot, water as is required. Work the dough until stiff, but not so stiff as flour dough. Put it then into a deep greased pan, put j-our hand in wann water, and pat down the top, set it to rise in a warm place by the stove in -wdnter, but in the sim in summer. A\Tien it begins to crack on the top, w^hich will be in an houi- or an hour and a half, put in a well-heated oven. To make the bread two- thirds of corn-meal, take four quarts of sifted com-meal, sprinkle a table-spoonful of salt over it, and pour over it two quarts of boiling water, as directed above ; when lukewarm add two quarts of rye-meal, half a pint of lively yeast mixed in a pint of wai-m wate

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