Swedish Rye Bread

Ingredients

• 2 tablespoonfuls sugar
• 1 yeast cake
• 3 tablespoonfuls Crisco
• 3 cupfuls rye flour
• 2 teaspoonfuls salt
• 1 cupful white flour
• 4 cupfuls boiling water

Method

1. 1

   In evening add Crisco, sugar, and salt to boiling water; cool, add yeast cake mixed with a little tepid water or sugar, rye flour and white flour.

2. 2

   Allow to rise and in morning add more white flour, a little at a time, to make a stiff dough.

3. 3

   Let rise, knead again and bake in Criscoed pie tins or cake tins as it will rise better than if baked in bread tins.

4. 4

   Bake in hot oven half hour.

5. 5

   When taken out of oven brush crust with a little melted Crisco.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 60. The excerpt below is the record exactly as published.

Swedish Rye Bread 2 tablespoonfuls sugar 1 yeast cake 3 tablespoonfuls Crisco 3 cupfuls rye flour 2 teaspoonfuls salt 1 cupful white flour 4 cupfuls boiling water

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