Ryzon Health Bread, No. 2

Name: Ryzon Health Bread, No. 2
Ingredients: 4 level teaspoonfuls Ryzon; i}4 level cupfuls {2% ounces) bran; yi cupful (2 ounces) entire wheat flour; }4 cupful (2 ounces) rye flour or meal; 1 level teaspoonful salt; }i cupful (3 ounces) corn meal; 2 shredded wheat biscuits; yi cupful (i gill) molasses; I cupful {}4 pint) milk; I cupful {yi pint) water

From Ryzon baking book, 1916

Long standing improves the flavor and makes the bread darker. Sufficient for one medium-sized loaf which will serve six persons.

Presented as published in 1916. 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 Ryzon baking book (1916) by Marion Harris Neil, page 5. The excerpt below is the record exactly as published.

RYZON HEALTH BREAD, No. 2 BY MRS. N. S. BAKER, MERIDEN, CONN. 4 level teaspoonfuls Ryzon. i}4 level cupfuls {2% ounces) bran. yi cupful (2 ounces) entire wheat flour. }4 cupful (2 ounces) rye flour or meal. 1 level teaspoonful salt. }i cupful (3 ounces) corn meal. 2 shredded wheat biscuits. yi cupful (i gill) molasses. I cupful {}4 pint) milk. I cupful {yi pint) water

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