Rye Bread

A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).

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A historical recipe

The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 5 ingredients

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.

1 pint milk, 1 pint water, ½ teaspoonful salt, 1 compressed yeast cake.
Scald the milk, add the water and salt, and when the mixture is luke-warm add the yeast, moistened in two tablespoons warm water.
Add sufficient Rye Flour to make a batter, and beat thoroughly for ten minutes.
Cover and stand in a warm place for 2½ hours.
Knead this dough quickly until it loses its stickiness.
Divide it into three or four loaves, put each loaf in a square pan;
cover and stand for an hour in the same warm place, about 75 Fahr., until it has doubled in bulk, brush the top quickly with warm water and put it in a hot oven.
When brown, reduce the heat and bake ¾ of an hour.
Turn each loaf from the pan;
stand on a board covered with a cloth but do not cover the loaves.
It is better to tip the board so that the air may circulate around the entire loaf.
This makes a nice crisp crust.