Rye Bread

Ingredients

• Two cups Indian meal
• scalding water
• a small cap of white bread sponge
• sugar
• salt
• a teaspoonful of soda
• rye

Method

1. 1

   Make the Indian meal into a thick batter with scalding water; when cool add the white bread sponge, a little sugar and salt, and the soda, dissolved.

2. 2

   Stir in as much rye as possible with a spoon; let it rise until very light; then work in with your hand as much rye as you can, but do not knead it.

3. 3

   Put it in buttered bread tins, and let it rise for about 15 minutes; then bake for 1.5 hours, cooling the oven gradually for the last 20 minutes.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 70. The excerpt below is the record exactly as published.

Rye Bread — Two cups Indian meal, scalding water, a small cap of white bread sponge, sugar, salt, a teaspoonful of soda

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