Rye Bread

Ingredients

• 1 quart warm water
• 2 tablespoons sugar
• 1 cake compressed yeast
• 2 tablespoons melted vegetable fat
• 1 ½ tablespoons salt
• 6 cups entire wheat flour
• 5 cups rye flour

Method

1. 1

   Dissolve the yeast in 1.5 tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well.

2. 2

   Add the flours and mix into a dough.

3. 3

   Knead until elastic, then let rise and finish as for entire wheat bread.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 58. The excerpt below is the record exactly as published.

r 2 tablespoons salt 3l/2 quarts entire wheat flour Night Sponge (9 p. m.). — Dissolve the yeast in i tablespoon water to a smooth paste and add the cold liquid. Add il/2 quarts of the flour and beat to a smooth batter. Cover, and if the weather is cold, wrap in a cloth until the morning. Dough (6 a. m.). — Add the salt, the sugar, and the vegetable fat to the sponge, and mix well. Add the balance of the flour, reserving a large handful for the board, and mix to a soft dough. Turn out on a floured board, and knead until elastic to the touch (about 5 to 8 minutes) ; then put into an oiled bowl, cover, and let rise until, when tapped sharply, it gradually begins to sink, which will require from il/2 to 3 hours. Work down thoroughly, turn over in the bowl, cover, and let rise again until about three fourths its original bulk; then work down the second time. Cover, and let rise the third time, until about two thirds its former bulk; then turn out on the floured board, knead again, mold into loaves, and put into pans for baking. Brush over the top of each loaf with an oiled brush, and let rise until, when pressed with the finger, it responds rather weakly to the pressure ; then bake in a good oven. Study instructions previously given for molding and proving the loaves, and the length of time for baking. In hot weather, the day recipe is to be preferred. ENTIRE WHEAT BREAD No. 2 (Day Recipe) 4 tablespoons melted vegetable fat il/2 quarts zvarm water 4 tablespoons sugar I cake compressed yeast 3l/2 quarts entire wheat flour 2 tablespoons salt Dissolve the yeast in il/2 tablespoons water, add the warm juid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a handful for the board), and mix into a soft dough. Turn out on a floured board, and knead until elastic to the touch. Put into an oiled bowl, cover, and set in a warm room to rise. Proceed and finish the same as for entire wheat bread No. I. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) 105 SCIENCE of FOOD and COOKERY FRUIT BREAD Take half of either of the foregoing recipes for entire wheat bread, after it has risen the first time. Add l/$ cup melted vege- table fat, l/3 cup sugar, and work into the dough until absorbed. Add 3 cups of seedless sultana raisins that have been washed, drained, and heated in a covered vessel until hot through, then cooled. Work them into the dough by folding the dough over and over until they are well mixed through. Cover, and let rise again until about three fourths its original bulk; then turn out on a floured board, work together, mold into loaves, and put into pans for baking. Raise and finish the same as entire wheat bread. GRAHAM BREAD (So Called) i quart warm water 2 tablespoons sugar i cake compressed yeast 2 tablespoons melted vegetable fat il/2 tablespoons salt iJ4 quarts entire wheat flour ll/2 quarts white bread flour Dissolve the yeast in il/2 tablespoons water, add the warm liquid, the salt, the sugar, and the fat, and mix well. Add the flour (reserving a small handful for the board), and mix into a dough. Knead until elastic to the touch (about 8 minutes or more). Put into an oiled bowl, cover, let rise, and finish the same as for entire wheat bread. BRAN BISCUIT Take one half of the above Graham bread dough after it has risen and has been worked down the second time. Add 3 table- spoons warm molasses and *4 cup scalded and warm rich cream (or 2 tablespoons melted vegetable fat and 2 tablespoons canned milk), and work into the dough until absorbed. Add 2 cups bran, and work into the dough by folding it over and over until blended. Cover, and let stand until it begins to rise again (about 20 minutes) ; then roll out to J^-inch thickness, cut with a biscuit cutter, lay in an oiled baking pan, let rise about half again their original size, and "bake in a medium oven. 1 06 <USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY GRAHAM BUNS 2 cups milk J4 cup melted vegetable fat i cake compressed yeast i teaspoon salt Y$ cup sugar 2 cups white flour About 4 cups Graham or entire wheat flour, or enough to make a soft dough Dissolve the yeast in il/2 tablespoons water, add the milk scalded and still warm, and beat in 2 cups white flour to a smooth batter. Cover, and set in a warm place until light (about il/2 hours). Add the salt, the sugar, and the fat, and mix well. Add the rest of the flour, or enough to make a very soft dough. Turn out on a floured board and knead, turning over and over until elastic to the touch; then put into an oiled bowl, cover, and let rise until when tapped sharply it begins to sink. Work down well in the bowl, cover, and let rise the second time until about three fourths its original bulk; then turn out on the floured board, work thoroughly, cut and mold into small buns, and lay in an oiled baking pan. Set in a warm place, with a cloth over the pan if convenient, and let rise until very light ; then bake in a me- dium oven. RYE BREAD I quart warm water 2 tablespoons sugar i cake compressed yeast 2 tablespoons melted vegetable fat il/2 tablespoons salt 6 cups entire wheat flour 5 cups rye flour

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