Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Rye Bread
From San Rafael cook book, 1906, 1906
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- 1 qt. warm water
- % cake of yeast
- 2 cups of wheat flour
- rye flour to make thick enough to mold
Method
Make a sponge with warm water and yeast, thicken with rye flour, and set in a warm place to rise.
When light, add wheat flour and let rise again before baking for about 1 hour in a moderate oven.
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
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