Rye Bread
A historical recipe from Common Sense in the Household, by Marion Harland (1880).
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A historical recipe
Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1 quart warm milk
- 1 tablespoonful salt
- 1 cup Indian meal
- a teaspoonful of soda dissolved
Cook safely
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.
Method
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- Set a sponge, as above, but with half the quantity of water.
- In the morning mix with this: 1 quart warm milk.
- 1 tablespoonful salt.
- 1 cup Indian meal.
- And enough rye flour to make it into pliable dough.
- Proceed as with wheat bread, baking it a little longer.
- It is a mistake to suppose that acidity, greater or less, is the normal state of rye bread.
- If you find your dough in the slightest degree sour, correct by adding a teaspoonful of soda dissolved in warm water.
- It is safest to add this always in warm weather.