Rye Bread

Ingredients

• Use the standard proportion, substituting 2½ cups wheat flour.
• and 2½ cups rye flour for the amount of wheat flour given.

Method

1. 1

   Combine the flours and proceed with the standard bread-making process.

Nutrition per serving

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 92. The excerpt below is the record exactly as published.

Rye bread requires a longer baking at a lower temperature than breads made with other substitutes. 6. Care of bread after baking. — Loaves should be placed where air can circulate freely around them until they are thoroughly cooled. Wrapping bread while warm tends to spoil flavor, and may cause mold since the wrapping holds in moisture. 7. Food values of yeast bread. — Bread made from patent wheat fxour yields about 1,200 c^ilories a pound. There is little difference in the nutritive value of bread made from wheat flour and bread con- taining other flours, provided the flours have been milled by the same process. Bread containing flours made from the whole grain furnish a much larger amount of mineral matter than bread made from the more refined flour. 8. Economical use of bread.— Economy should be practiced in the use of bread. This wdll include : USE AND PREPAEATION OF FOOD. 143 A. Care in making, to produce a loaf of the best quality and thereby avoid the waste that occurs when a poor quality of bread is made or served. B. Care in serving, that when an abundance of starchy vegetables or cereals in some other form is served, little or no bread is used. C. Care of left-over breads, crusts, or crumbs. They may be dried in the oven, ground or crushed and kept for use in puddings, dress- ings for meat, poultrj', or fish, griddle cakes or muffins, escalloped dishes, or croquettes. METHOD or DEVELOPING LABORATORY W^ORK. Since it is difficult to condense the continuous bread-making process into a laboratory period, a loaf of bread should be started before- hand, either by the teacher or by a member of the class. When the class meets, the setting of the sponge and the first kneading should be demonstrated, then the dough prepared beforehand may be kneaded, placed in the pans, raised, and baked. In this way all stages of the process will be clearly shown. The bread started in class may be taken home by one of the women to be baked later. Tlie standard proportions given below should be used. Either straight dough or sponge method may be demonstrated. Suggest home methods of controlling temperature for bread (hot water, sponge box, fireless cooker, etc. ) . Stress the importance of care and cleanliness as aflPecting the quality and flavor of bread. For home work, each woman may be asked to bake a loaf of bread under home conditions and bring it to class for criticism. The use of a score card in comparing the different loaves will be of assistance in establishing a standard. STAND AED PROPORTIONS FOR ONE LOAF OF BREAD. Liquid, 1 cup. Flour, 3 to 4 cups. Salt, 1 teaspoon. Yeast, i cake compressed or i cup Fat, 1 tablespoon or less. liquid yeast. Sugar, 1 tablespoon. Note: The amount of yeast given is for the short, straight dough process. When liquid yeast is used, the amount of liquid given for the bread should be reduced to f cup. WHOLE WHEAT OR GRAHAM BREAD. Liquid, IJ cups. Whole wheat or Graham flour, 3 cups. Salt, 1 teaspoon. Yeast, * cake compressed or i cup Sugar, 1 tablespoon. liquid yeast. POTATO BREAD. Irish potatoes cooked and mashed Sugar, 1 tablespoon. or riced, 1 cup. Flour, 2^ cups. Liquid, i cup. Yeast, i cake compressed or I cup Salt, 1^ teaspoons. liquid yeast. 144 USE AND PREPARATION OF FOOD. BYE BKEAD. Use the standard proportion, substituting 2J cups wheat flour and 2^ cups rye flour for the amount of wheat flour given.

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