Rye Bread

Ingredients

• one pint of sifted corn meal
• Half a pint of rye meal
• one teaspoonful of salt
• a large teaspoonful of soda
• half a gill of molasses
• the same quantity of sour milk

Method

1. 1

   Make a stiff mush of corn meal, salt to taste, and when milk-warm, stir in yeast.

2. 2

   In cool weather, do this overnight.

3. 3

   In the morning, work in rye flour until the sponge will hold.

4. 4

   Let rise, then pour into well-buttered tins.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 37. The excerpt below is the record exactly as published.

Rye Bread. — Make a rather stiff mush of corn meal, boiling it long and well ; salt to taste ; when milk- warm, stir in yeast in just the pro- portion for wheat sponge. In cool weather this must be done overnight ; and in the morning, when light, work in as much rye flour as the sponge will hold. Do not get it too stiff, for it will adhere to the hands even when stiff enough, and, unlike wheat dough, its "stickiness” is not a sign of the need of more flour. Let the dough rise, and do not at- tempt to mould it, but pour into well- buttered tins. Rye Bread (steamed). — Half a pint of rye meal, unsifted, one pint of sifted corn meal, the same quantity of sour milk, half a gill of molasses, one teaspoonful of salt, and a large teaspoonful of soda

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