Rye Bread

Ingredients

• a quart of warm water
• three pounds and a half of rye-flour
• a spoonful of salt
• a small piece of saleratus
• a spoonful of warm water

Method

1. 1

   In a bowl, mix warm water with enough flour to make a smooth batter and let rise.

2. 2

   In the morning, mix rye-flour, add sponge, salt, and dissolved saleratus.

3. 3

   Knead until smooth, let rise for 3 hours, shape into loaves, and bake for 45-60 minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1626. The excerpt below is the record exactly as published.

e-spoonful of salt over it, and pour over it two quarts of boiling water, as directed above ; when lukewarm add two quarts of rye-meal, half a pint of lively yeast mixed in a pint of wai-m water ; add more water if necessary. Bake two or three hours. This makes a loaf weighing seven or eight pounds.' ' Rye as a Substitute for Coffee.— " Rye," says an old collection of recipes, " will be found a wholesome and economical substitute for coffee. It must first be well cleaned, and boiled till it becomes soft, care being taken that it does not bm-st, and then put to dry in the Sim or in an oven, and afterwards burnt and ground like coffee. To use it, take as much water as it is wished to have cups of coffee, and boil and strain it, adding a third of real coffee ; and the whole will resemble pure coffee from the Indies, and not require so much sugar as the conunon sort." Rye Batter Cakes. — Mix as much luke- warm milk with a pint of rye-meal as will make a thin batter. Beat this well, add a little salt and a quarter of a pint of home-made yeast. Let the dough rise, then bake the cakes on a griddle. Or take from the risen dough made for rye bread as much as will make a small loaf. Work into this a quarter of a pound of good dripping or butter, make the dough into a flat cake an inch thick, and bake in a quick oven. Time to bake, twenty minutes or more. Rye Bread. — Late in the evening, pour a quart of warm water into a large bowl, and stir into this as much flour as will make a smooth batter. Cover the bowl vnth. a cloth, set it in a warm place, and let the sponge rise. In the morning, put into another bowl three pounds and a half of rye-flour. Scoop a hoUow in the centre, pour in the sponge, add a sjioonful of salt and a small piece of saleratus dissolved in a spoonful of waim water

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