Rye Bread

Ingredients

• 1 cup liquid
• 1/4 to 1/2 cake yeast, softened in
• 1 teaspoon salt
• 2 1/4 cups rye flour
• 2 1/4 cups white flour

Method

1. 1

   Scald the liquid, cool to lukewarm, add the salt, yeast and half the flour.

2. 2

   Beat thoroughly, cover and let rise until very light.

3. 3

   Then add the remainder of the flour, knead, cover and let rise until double in bulk.

4. 4

   Shape into a loaf, cover and let rise again until double in bulk and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 199. The excerpt below is the record exactly as published.

RYE BREAD 1 cup liquid V& to V4 cake yeast, softened in 1 teaspoon salt 14 cup lukewarm water 214 cups rye flour 2V4 cups white flour Note: The proportion of rye flour used may be increased to 3 cups of rye flour and ^ cup of white if desired. This dough is soft and can be made into the old-fashioned flat loaf. 12 FOOD ECONOMY Long Process Scald the liquid, cool to lukewarm, add the salt, yeast and half the flour. Beat thoroughly, cover and let rise until very light. Then add the remainder of the flour, knead, cover and let rise until double in bulk. Shape into a loaf, cover and let rise again until double in bulk and bake. Short Process Follow the directions as given above, but add all the flour at once. This same method may be used for bread in which buckwheat flour is used. It may be substituted for 3^ to ^ of the wheat flour. The buckwheat bread is dark and has a characteristic flavor. BARLEY BREAD 1 cup liquid % to i/4 cake yeast, softened in 1 teaspoon salt V4 cup lukewaim water 21/3 cups white flour

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