Rye Bread

Ingredients

• one tablespoonful of butter
• sugar
• one pint of boiling milk
• one teaspoonful of salt
• half an ounce of yeast
• three breakfastcupfuls of rye flour

Method

1. 1

   Mix butter and sugar in a basin, pour over boiling milk, add salt, and let cool.

2. 2

   Add yeast dissolved in water.

3. 3

   Mix in rye flour and knead.

4. 4

   Let rise overnight.

5. 5

   Next morning, add more flour, shape into rolls, let rise, make incisions, and bake.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 249. The excerpt below is the record exactly as published.

Rye Bread. Put one tablespoonful of butter and sugar into a basin, pour over one pint of boiling milk, add one tea- spoonful of salt ; let the mixture cool, and then add half an ounce of yeast reduced in a teacupful of water. Mix in three breakfastcupfuls of rye flour

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