Rye Bread
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 1. The excerpt below is the record exactly as published.
RYE BREAD. — Mrs. McMahon. Make a sponge of 1 qt. warm water and % cake of yeast; thicken with rye flour; set in warm place to rise. When light, add 2 cups of wheat flour, and then rye flour to make thick enough to mold
Cook this with the app: pantry check, scaling, and the assistant.