Rye Bread

Ingredients

• 2 cupfuls milk
• ^ cake yeast
• 3 tablespoonfuls shortening
• 2 tablespoonfuls potato yeast
• 5 tablespoonfuls brown sugar
• 3 cupfuls flour
• 1^ teaspoonfuls salt
• rye meal

Method

1. 1

   Scald the milk and add the salt.

2. 2

   When lukewarm, add the yeast and beat in sufficient flour to make a thick batter.

3. 3

   Cover and let stand overnight in a warm place.

4. 4

   Add the melted shortening and the butter in the morning.

5. 5

   Stir in the remainder of the flour and sufficient rye meal to make a dough stiff enough to knead.

6. 6

   Knead until the dough becomes smooth, elastic and no longer sticks to the hands or a clean board.

7. 7

   Let rise, shape into loaves, let rise again and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 10. The excerpt below is the record exactly as published.

Rye Bread 2 cupfuls milk ^ cake yeast or 3 tablespoonfuls shortening 2 tablespoonfuls potato yeast 5 tablespoonfuls brown sugar 3 cupfuls flour 1^ teaspoonfuls salt rye meal

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