Rye Bread

Ingredients

• 2 cupfuls of Indian meal
• scalding water
• a small cupful of white bread sponge
• sugar
• salt
• a teaspoonful of soda
• rye

Method

1. 1

   Make the Indian meal into a thick batter with scalding water; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved.

2. 2

   In this stir as much rye as is possible with a spoon; let it rise until it is very light; then work in with your hands as much rye as you can, but do not knead it, as that will make it hard; put it in buttered bread tins, and let it rise for about fifteen minutes; then bake it for an hour and a half, cooling the oven gradually for the last twenty minutes.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 81. The excerpt below is the record exactly as published.

Rye Bread —Ingredients—2 cupfuls of Indian meal, scalding water, a small cupful of white bread sponge, sugar, salt, a teaspoon- ful of soda, rye. Make the Indian meal into a thick batter with scalding water ; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved. In this stir as much rye as is possible with a spoon ; let it rise until it is very light; then work in with your hands as much rye as you can, but do not knead it, as that will make it hard; put it in buttered bread tins, and let it rise for about fifteen minutes; then bake it for BREAD AND CAKES, 147 an hour and a half, cooling the oven gradually for the last twenty minutes. ™N 471. Corn Bread Steamed (Canadian Recipe)—lIngredient —3 cupfuls of corn meal, boiling water, 1 cupful of flour, 2 cupfuls of sour milk, 1 cupful of molasses, 1 teaspoonful of soda, a little salt. Scald two cups of corn meal with boiling water, add another . cup of meal and remaining ingredients. Mix thoroughly, and steam three hours. ~ 472. Corn Bread (Baked)—Ingredients—% a pint of butter milk, 4 a pint of sweet milk, 1% a teaspoonful of soda

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