Ryzon Rye Bread

Ingredients

• 2^2 level cupfuls (10 ounces) rye flourorraeal
• iK level cupfuls (6 ounces) flour
• 2 level tablespoonfuls (i ounce) butter substitute
• 6 level teaspoonfuls Ryzon
• 1 level teaspoonful salt
• 2 tablespoonfuls jnolasses
• I >^ cupfuls {yi pint), scant, milk or milk and water

Method

1. 1

   Into a bowl sift rye, flour, Ryzon and salt; add molasses and milk.

2. 2

   Mix carefully, turn into a greased and floured bread tin and bake in a very moderate oven for about one hour.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 7. The excerpt below is the record exactly as published.

RZYON RYE BREAD 2^2 level cupfuls (10 ounces) rye flourorraeal. iK level cupfuls (6 ounces) flour. 2 level tablespoonfuls (i ounce) butter sub- stitute. 6 level teaspoonfuls Ryzon. 1 level teaspoonful salt. 2 tablespoonfuls jnolasses. I >^ cupfuls {yi pint), scant, milk or milk and water

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