Rye Bread

Ingredients

• 1 gall, of water
• 3 ounces of yeast
• 5 ounces of salt
• fresh rye flour
• the same quantity of wheat flour

Method

1. 1

   Make a rather stiff dough from water, yeast, and salt.

2. 2

   Use fresh rye flour mixed with the same quantity of wheat flour.

3. 3

   Let come up once, work down, and let set about 10 minutes; divide into 2 lbs. pieces and mold round.

4. 4

   Shape into long, round pointed loaves, pressing the seam well together.

5. 5

   Place on boards or in boxes covered with cloth, let rise to one third its size, and bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 189. The excerpt below is the record exactly as published.

Rye Bread Make a rather stiff dough of 75 deg. from 1 gall, of water, 3 ounces of yeast, and 5 ounces of salt. Use fresh rye flour mixed with the same quantity of wheat flour

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