Rye and Indian Bread

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Ingredients 5 ingredients

Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Sift two quarts of rye, and two quarts of Indian meal, and mix them well together.
Boil three pints of milk;
pour it boiling hot upon the meal;
add two tea-spoonfuls of salt, and stir the whole very hard.
Let it stand till it becomes of only a lukewarm heat, and then stir in half a pint of good fresh yeast;
if from the brewery and quite fresh, a smaller quantity will suffice.
Knead the mixture into a stiff dough, and set it to rise in a pan.
Cover it with a thick cloth that has been previously warmed, and set it near the fire.
When it is quite light, and has cracked all over the top, make it into two loaves, put them into a moderate oven, and bake them two hours and a half.