Swedish Rye Bread
A historical recipe from The story of Crisco, by Marion Harris Neil (1913).
A historical recipe
The story of Crisco, by Marion Harris Neil (1913). Project Gutenberg eBook #13286.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: A calendar of dinners, with 615 recipes, by Marion Harris Neil (1922).
Source and licence
From The story of Crisco, by Marion Harris Neil (1913). Digitised by Project Gutenberg, eBook #13286 (https://www.gutenberg.org/ebooks/13286). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Sweden. Associated with Sweden by a demonym leading its title: Swedish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 4 cupfuls boiling water
- 1 yeast
Method
- 2 tablespoonfuls sugar 3 tablespoonfuls Crisco 2 teaspoonfuls salt 1 yeast cake 3 cupfuls rye flour 1 cupful white flour 4 cupfuls boiling water 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.
- Allow to rise and in morning add more white flour, a little at a time, to make a stiff dough.
- Let rise, knead again and bake in Criscoed pie tins or cake tins as it will rise better than if baked in bread tins.
- Bake in hot oven half hour.
- When taken out of oven brush crust with a little melted Crisco.
- Sufficient for four loaves.