Rye Bread (Pain de Seigle)

Ingredients

• Two quarts rye flour
• one pint Indian cornmeal
• one quart wheat flour
• one small cup molasses
• a handful of salt
• one yeast cake
• about two quarts of milk and water (mixed)
• half cup shortening

Method

1. 1

   Heat the milk and water rather more than lukewarm.

2. 2

   Dissolve the yeast in part of the warm milk.

3. 3

   Mix rye flour, cornmeal, wheat flour, and salt together, then add the milk and then water, dissolved shortening, and yeast cake.

4. 4

   Make the dough quite hard, knead it until it drops from the hand, let stand to rise.

5. 5

   When it has risen, if it becomes too soft add a little more of the wheat flour, knead it and let rise for the second time.

6. 6

   Then put in small loaf pans about half full, stand in a warm place to rise, and then bake in a medium hot oven for about thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 610. The excerpt below is the record exactly as published.

half cups shortening, one and a half cups sugar, yolks of two eggs, a little salt. Sift flour. Dissolve yeast cake in cup of lukewarm milk or water, add the warm milk and water, the shortening, the yeast cake, yolks of two eggs, and the sugar. Mix — carefully, so as not to get it lumpy, work until it leaves the hands. Cover, put aside in a warm place free from draught to rise from eight to ten hours. Then bake in any kind of rolls or biscuits. THE SWEDISH, FRENCH Rye Bread ( Pain de Seigle ) a la Walde Two quarts rye flour, one pint Indian cornmeal, one quart wheat flour, one small cup molasses, a handful of salt, one yeast cake, about two quarts of milk and water (mixed)

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