Rye Bread

Ingredients

• a quart of warm water
• three pounds and a half of rye flour
• half a gill of baker's yeast
• a dessert spoonful of salt
• half a small teaspoonful of saleratus

Method

1. 1

   Stir flour into warm water to make a smooth batter, add yeast and let rise.

2. 2

   In the morning, mix with rye flour, salt, and saleratus, knead, let rise again, and bake.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 129. The excerpt below is the record exactly as published.

Rye Bread. — Make the same as wheat and Indian bread, substituting rye flour for wheat. Or, -thus: To a quart of warm water stir as much wheat flour as will make a smooth batter, stir into it half a gill of baker's yeast, and set it in a warm place to rise; this is called setting a sponge; let it be mixed in some vessel which will contain twice the quantity; in the morning put three pounds and a half of rye flour into a bowl or tray; make a hollow in the centre, pour in the sponge, add a dessert spoonful of salt, and half a small teaspoonful of saleratus

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