Rye Bread

Ingredients

• a pint of milk
• a teaspoonful of butter
• a teaspoonful of salt
• half a cake of compressed yeast
• enough fine flour to make a thick batter

Method

1. 1

   Scald milk and dissolve butter and salt in it.

2. 2

   Cool and mix with yeast and flour to make a thick batter.

3. 3

   Let it rise overnight.

4. 4

   The next day, add rye flour to make a soft dough, shape into loaves, and let rise again before baking.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 24. The excerpt below is the record exactly as published.

rye bread, almost black in colour, solid in consistency, and rather acid in flavour. It is used in many parts of Germany, and when thinly sliced and buttered often forms a pleasant accompaniment to hors d’ceuvres and savouries of different kinds. In this country it is usually bought ready made at the German delicatessen shops. Queen’s Bread. — Dissolve together Jib. moist sugar and 2Joz. German yeast in a quart of hot water (96deg. Fahr.), and when blended work it to a sponge with fib. of flour. When this has risen well add Jib. of butter, loz. of salt, and mix it well with sufficient flour to bring it to the consist- ency of rather stiff teacake dough, adding one egg for each pound of dough. When well mixed let it stay in a warm place for about half an hour, then make it up into small cottage loaves ; again let these rise for a littl°, and bake. If preferred, the dough may be made up with milk and water, instead of plain water ; whilst with regard to the quantity of flour it is impossible to give any very definite amount, but probably from 3lb. to 3jlb. would be sufficient to work it up to a nice dough. Rice Bread. — There are two ways of making this bread. One, which is very good, and used in the Southern States of North America, is made thus : Beat together three whole HOUSEHOLD AND FANCY BREADS. 37 eggs till light, then add them to one and a quarter pints of milk ; now beat into this rather more than lOoz. of Indian corn meal, about 6oz. or 7oz. of cold boiled rice, a tea- spoonful of salt, and loz. of warm but not oiled butter ; when this is thoroughly beaten sprinkle into it two even dessertspoonfuls of baking powder, and mix in very quickly ; have ready buttered some round shallow pans, turn the mixture into these, bake at once in a hot oven for thirty minutes, and serve very hot. Or, cook Jib. of rice in hot water till tender enough to sieve, then pour off the water and stir the rice into 2lb. of ordinary flour; mix three dessertspoonfuls of yeast and one teaspoonful of salt with enough of the warm rice water to make it all a smooth dough ; let this rise in a warm place, shape it into loaves, and bake from one to one and three-quarter hours, accord- ing to size. This recipe may be varied according to cir- cumstances, as it was originally introduced at a time when flour was very dear. If the rice is cooked in water and drained off it is always wise to use this water in mixing the bread, as this increases its nutritive value ; if the rice has absorbed the water in which it was cooked, naturally fresh hot water must be used, but at the same time this kind of bread does not require as much moisture as the ordinary kinds. In America, where this bread is much liked for its keeping powers, a little maize meal is mixed with the ordinary flour, or a boiled and mashed potato is added as recommended for potato bread, and milk or milk and water is used instead of plain water. Rye Bread. — Scald a pint of milk and dissolve in it a teaspoonful each of butter and salt ; when cool, work .in half a cake of compressed yeast, with enough fine flour to make a thick batter, and beat this well till the batter is full of air bubbles ; now cover it, and let it stand in a warm place until morning. Next morning work in lightly enough rye flour to make a soft dough, and, when sufficiently kneaded, divide this dough into two loaves ; shape them. 38 BREAD, CAKES, AND BISCUITS. place in greased bread-pans, cover, and let them stand in a warm place to rise again. When light, bake in a moderate oven (300° Falir.) for one hour. Remember that rye bread must never be as stiff as white bread, nor does it require so much kneading. Formerly the sponge for rye bread was set with barley meal, which may perhaps account for its loss of general favour. Salt Bread. — Make a thick batter with fine flour and a pint of scalding water, then add half a teaspoonful of salt

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