Rye Bread (American)

Ingredients

• 1 cake compressed yeast
• 5 cups rye flour
• 1 cup milk, scalded and cooled
• 1 1/2 cups sifted white flour
• 2 cups lukewarm water
• 1 tablespoon melted lard
• 1 tablespoon salt

Method

1. 1

   Dissolve the yeast in lukewarm liquid; add two and a half cups of rye flour or enough to make a sponge.

2. 2

   Beat well; cover and set aside in a warm place, free from draft, to rise about two hours.

3. 3

   When light, add white flour, lard or butter, rest of rye flour to make a soft dough, and last the salt.

4. 4

   Turn on a board and knead, or pound it five minutes.

5. 5

   Place in greased bowl; cover and let rise until double in bulk — about two hours.

6. 6

   Turn on board and shape into loaves; place in floured shallow pans; cover and let rise again until light — about one hour.

7. 7

   Brush with white of egg and water, to glaze.

8. 8

   With sharp knife cut lightly three strokes diagonally across top, and place in oven.

9. 9

   Bake in slower oven than for white bread.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 97. The excerpt below is the record exactly as published.

RYE BREAD (American) 1 cake compressed yeast 5 cups rye flour 1 cup milk, scalded and cooled 11/2 cups sifted white flour 2 cups lukewarm water 1 tablespoon melted lard 1 tablespoon salt

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