Rye Bread

Ingredients

• 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

Method

1. 1

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

2. 2

   Add the flours, reserving a large handful of entire wheat flour for the board, and mix into a dough.

3. 3

   Knead until elastic, put into an oiled bowl, cover, and set in a warm room to rise.

4. 4

   When worked down the second time, roll into loaves, cut three gashes across each loaf, cover, let rise until very light, and bake as usual.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 60. The excerpt below is the record exactly as published.

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.