Rye Bread

Ingredients

• 1 quart of rye flour
• 1 teaspoonful salt
• 1/2 ounce lard
• 1 yeast cake
• 1 cup of lukewarm milk
• 1 teaspoonful sugar

Method

1. 1

   Sift rye flour into a bowl, add salt and lard.

2. 2

   Break yeast into lukewarm milk, add sugar, and let rise.

3. 3

   Rub flour and lard together, make a hollow, pour in yeast, add warm milk, and mix into a thick batter.

4. 4

   Cover and let rise until doubled.

5. 5

   Add sufficient wheat flour to make a firm dough, knead, mold into a loaf, and place in a buttered pan.

6. 6

   Let rise until it cracks, brush with coffee or milk, and bake for 1 hour.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 367. The excerpt below is the record exactly as published.

Rye Bread. — Sift 1 quart of rye flour into a bowl, add 1 tea- ^ spoonful salt, Y, ounce lard. Break 1 yeast cake into a cup of luke- '" warm milk, add 1 teaspoonful sugar, let it stand in a warm place - - until the yeast rises to the surface. Bub flour and lard together, ^ make a hollow in center, pour in the yeast, add 1 cup of warm '^ milk or water, and mix this with a spoon into a thick batter, cover --' and set the bowl in a warm place to rise to double its size; then -'" add sufficient wheat flour to work it into a smooth, flrm dough, turn on to a floured board and knead it till it does not stick to the hands. Then mold it into a long-shaped loaf, .put into a long, ^- shallow tin pan previously buttered ; let rise until it begins to . . crack ; brush over with cold coffee or milk, and bake 1 hour in a medium-hot oven« When done, remove and wrap the bread in a T napkin until cold. The dough for rye bread should be firmer than for wheat bread ; otherwise it will spread in the pan and become too flat. The bread when done should have a fine golden-colored crust all around. Boston Brown Bread. — Put Ys pint rye flour, Yt pii^t Graham flour, Ys pitit Indian meal in a bowl, add Ys pii^t water, 1 teaspoon- ful salt, Ys pint molasses; dissolve 1 teaspoonful baking soda in a lit- 552 BREAD, CAKES, Era tie hot water, add it to the flour, mix all together, fill the prepara- tion in a buttered Boeton-brown-bread form, set the form in a saucepan of boiling water, let the water reach half way up, cover and boil 4 hours. Baisin Bread. — Break 2 yeast cakes into 1 cup of lukewarm milk, add 1 teaspoonf ul sugar, set the cup in a warm place till the yeast rises to the surface. Sift 1 pint of flour into a bowl, add 1 teaspoonful salt

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