Rye Bread

Ingredients

• 1 pint of warm water
• 1^/^ pounds of rye flour
• 1 teaspoon salt
• ^ teaspoon soda

Method

1. 1

   Add enough wheat flour to the warm water to make a smooth batter, then stir in the yeast and set to rise.

2. 2

   In the morning, add the rye flour, make a hole in the center of the flour and pour in the sponge with salt and soda dissolved in warm water.

3. 3

   Knead the dough, if needed add warm water, make into a loaf and cover, leave for 3 hours to rise, then knead again, make into a loaf and bake in the oven.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 64. The excerpt below is the record exactly as published.

Rye Bread. Take 1 pint of warm water and add enough wheat flour to make a smooth batter, then stir in % gill of made yeast and set to rise. In the morning add l^/^ pounds of rye 'flour, make a hole in the center of flour and pour in the sponge with 1 teaspoon salt and ^ teaspoon soda

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