Rye Bread

Ingredients

• 1 cup scalded milk
• 1/4 yeast cake dissolved in 1/4 cup lukewarm water
• 1 cup boiling water
• 2 T. butter
• 1/3 cup brown sugar
• 3 cups flour
• Rye meal

Method

1. 1

   To milk and water add butter, sugar and salt; when lukewarm add dissolved yeast cake and flour; beat thoroughly, cover, and let rise until light.

2. 2

   Add rye meal until dough is stiff enough to knead; knead thoroughly, let rise, shape in loaves, let rise again, and bake in a moderate oven 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 20. The excerpt below is the record exactly as published.

1 yeast cake dissolved in 14 cup luke-w arm water Add sweetening and salt to milk, cool, and when luke-wTarm add dissolved yeast cake and flour; cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full ; let rise and bake. Entire wdieat bread should not quite double its bulk during last rising. This mixture may be baked in gem pans, making 24 muffins, or two loaves of bread. ENTIRE WHEAT BREAD, No. 2 (Kneaded | 1 cup milk scalded 1 yeast cake dissolved in 14 CUP 1 cup water water 2 T. sugar 414 to 5 cups flour 1 tsp. salt Mix according to directions for Entire Wheat Bread, No. 1, reserv- ing iy2 cups flour; beat vigorously ten minutes, then work in gradually one-half the reserved flour, using the remainder to flour the board. Use as little flour on the board as possible. Knead the dough until it is elastic and ceases to stick to the board, 20 to 30 minutes. Place in a bread pan, brush over lightly with water or melted butter, cover closely and let rise until double in bulk. Knead again, then mold into loaves, let them rise until nearly twice their original size, and bake in a mod- erate oven 45 to 00 minutes, according to the size of the loaf. GRAHAM BREAD. 2a/2 cups water, or equal parts wrater and milk 1-3 cup molasses 3 cups flour 1/4 yeast cake dissolved in water 3 cups Graham flour iy2 tsp. salt 40 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Prepare and bake as entire wheat bread No. 1 or No. 2. The bran remaining after sifting Graham flour should be discarded. RYE BREAD. 1 cup scalded milk 14 yeast cake dissolved in 14 cup 1 cup boiling water luke-warm water 2 T. butter 3 cups flour 1-3 cup brown sugar Rye meal

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