Rye and Oatmeal Bread
From Metropolitan cook book, 1918
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 13. The excerpt below is the record exactly as published.
RYE AND OATMEAL BREAD cups hot liquid 1 teaspoon salt 2 cups white flour cup oatmeal | yeast cake mixed with 3 cups rye flour or all rye tablespoons fat ^ cup lukewarm liquid and cornmeal. cup molasses
Cook this with the app: pantry check, scaling, and the assistant.