Rye Bread
From The new Annie Dennis cook book, 1905
Serves 8
A delicious bread with a tender crust.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 40. The excerpt below is the record exactly as published.
Rye Bread When making the regular supply of bread reserve one pint of very light wheat flour sponge, add a level teaspoonful of salt, a heaping teaspoonful of brown sugar and rye flour to permit kneading.
Cook this with the app: pantry check, scaling, and the assistant.