Rye Bread

Ingredients

• a teacupful of good hop yeast
• a pint of new milk
• salting the batter to the taste
• as much flour as you wish for one baking of bread

Method

1. 1

   Make a hole in the center of the flour and stir in the yeast and milk.

2. 2

   Stir the batter a little stiffer than for griddle-cakes.

3. 3

   Cover closely and let it rise overnight.

4. 4

   In the morning, add more milk and knead the bread very stiff.

5. 5

   Make a hole through the center of the dough and let it rise until even on top.

6. 6

   Put in pans for the third rising, which takes about half an hour.

7. 7

   Bake as you would wheat bread.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 7. The excerpt below is the record exactly as published.

Rye Bread. Take as much flour as you wish for one liaking of bread : make a hole in the center of the flour and stir into it a teacupful of good hop yeast and a pint of new milk. Stir the batter a little stiff er than for griddlc-cakes, salting the batter to the taste

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