eraham and wheat flour ^^^ ^^^^ ^^^ °^ proving Rye Bread, because it
* „ , „ „ ■ , . „,,_, admits the use of a softer dough, and makes a
^J^^^^°"«, g^"°° °* *' '^"T .*"■ lighter and moister loaf.
BREAD; add some carraway seed and a piece ^^^^j^^^ j^ ^^ ^^j^ ^he bread, either
of old rye dough, and make dough with rye ^^ ^^^^^ ^^^ ^^^ 1^^^^^ ^^ ^^^^^ bet-
^"t^^vat. ?.^-^ ""' gallon for FRENCH ^^^^.^ boxes which are thickly dusted with a
BEBAU, adding more wheat flour for the .'. „ „ , , -t-x. c
, , m, . . , ,1 , mixture of flour and cornmeal, or with nne
dough. The remaining two gallons may be j^^ ^ . „j.o^in„
made into VIENNA BEEAD or PAN '^■^^°' ,^" "^^ are wasnea aurmg proving,
TiTDTPAT-va J J- 1, 1^ J £ J and washed again on the peel before going into
BREADS; adding half a pound of sugar and ., ° ^ & »
,' „ J I ^ * the oven.
^ ^ , . ■ . , , , , The loaves may also be set in cloths, like the
In this manner various breads can be made ^j^^^^ ^^^^^ smooth-side down; turned over
from one sponge. The rolls, cofCee cakes and ^^ ^^^ ^j ^^^ ^^^^^^ ^^^ t,^^^^ i^ ^team.
rye bread doughs can be made ready first for j^ ^^^ ^^ ^^^^^^ .^ ^^^^^ ^^■^^. ^^^ ^^^^
baking because they require a good heat; the ^^^^^^ ^^^ ^^^ ^^^^^ ^^^^ ^^^^^ ^^^. ^.^^^ ^
other doughs can be made ready m the succes- ^^^^^ saturated with melted butter or lard, to
sion as they should be baked./ j^i. j.-i. j.
soiten the crust.
931. RYE BREADS. Breads made out of all rye flour and with
There is no more difiiculty in the making of sour dough only, are almost too heavy for the
Rye Breads than there is in the making of American taste. The addition of wheat flour
breads made from wheat flour. All the Eye and only a small quantity of sour dough with
Breads are hearth baked. Bakers not used to compressed yeast, makes a lighter loaf, which
handling rye flour often fail to turn out good ^^^^ """■« favor, and I think is the best way
bread, because they work it like wheat flour. *" make Rye Bread.
Eye flour is a weak flour, and has not the 932.— SOUE DOUGH TO START FROM
strength of wheat flour; it should be treated YEAST-RAISED DOUGH,
cooler, given less proof, and requires a stronger Take three pounds of yeast raised rye dough;
heat m baking. dissolve it in one quart of water, add some rye
A rye sponge should be taken young; that is, flour and make a slack sponge. Let this stand
as soon as it flattens it is ready, when it throws till the next day, and use it for the first batch
off gas and breaks. The dough should be given of rye bread dough, with some compressed
only time to come up till it shows life; then it yeast.
should be scaled, molded, and given only about Every day Tceep a piece of the rye dough
half the proof that is given to wheat breads. 6ocfc to use for the next day's 'batch.
If a rye dough is worked over several times, From this sour dough the German Rye
like the wheat flour dough, or gets too old be- Breads may be made; or it may be used added
fore molding, the bread, when baked, is dry to a broken up wheat flour sponge, like ex-
and tasteless, and the loaves crack during bak- plained in No. 930.
ing and fall in the oven. 933.— EYE BEEAD, STRAIGHT DOUGH.
Eye Bread made from flours which contain Take two-thirds of rye flour and one-third of
parts of wheat flour, of course, stand more wheat flour, two gallons of water✪ Eye Bread, two pounds
proof. of sour dough, one and one-half ounces of
Many bakers prick the Eye Bread before yeast, six ounces of salt, and some caraway
putting in the oven, with a piece of wood like seed.
a pencil; others punch a hole in the centre with Dissolve yeast and sour dough in the water,
the finger; this is to prevent blistering in the add salt and seeds and make a firm dough (rye
quick heat, and also to prevent bursting out on dough always softens and loses some of its
Page 129 · 1 recipe record on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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eraham and wheat flour ^^^ ^^^^ ^^^ °^ proving Rye Bread, because it
* „ , „ „ ■ , . „,,_, admits the use of a softer dough, and makes a
^J^^^^°"«, g^"°° °* *' '^"T .*"■ lighter and moister loaf.
BREAD; add some carraway seed and a piece ^^^^j^^^ j^ ^^ ^^j^ ^he bread, either
of old rye dough, and make dough with rye ^^ ^^^^^ ^^^ ^^^ 1^^^^^ ^^ ^^^^^ bet-
^"t^^vat. ?.^-^ ""' gallon for FRENCH ^^^^.^ boxes which are thickly dusted with a
BEBAU, adding more wheat flour for the .'. „ „ , , -t-x. c
, , m, . . , ,1 , mixture of flour and cornmeal, or with nne
dough. The remaining two gallons may be j^^ ^ . „j.o^in„
made into VIENNA BEEAD or PAN '^■^^°' ,^" "^^ are wasnea aurmg proving,
TiTDTPAT-va J J- 1, 1^ J £ J and washed again on the peel before going into
BREADS; adding half a pound of sugar and ., ° ^ & »
,' „ J I ^ * the oven.
^ ^ , . ■ . , , , , The loaves may also be set in cloths, like the
In this manner various breads can be made ^j^^^^ ^^^^^ smooth-side down; turned over
from one sponge. The rolls, cofCee cakes and ^^ ^^^ ^j ^^^ ^^^^^^ ^^^ t,^^^^ i^ ^team.
rye bread doughs can be made ready first for j^ ^^^ ^^ ^^^^^^ .^ ^^^^^ ^^■^^. ^^^ ^^^^
baking because they require a good heat; the ^^^^^^ ^^^ ^^^ ^^^^^ ^^^^ ^^^^^ ^^^. ^.^^^ ^
other doughs can be made ready m the succes- ^^^^^ saturated with melted butter or lard, to
sion as they should be baked./ j^i. j.-i. j.
soiten the crust.
931. RYE BREADS. Breads made out of all rye flour and with
There is no more difiiculty in the making of sour dough only, are almost too heavy for the
Rye Breads than there is in the making of American taste. The addition of wheat flour
breads made from wheat flour. All the Eye and only a small quantity of sour dough with
Breads are hearth baked. Bakers not used to compressed yeast, makes a lighter loaf, which
handling rye flour often fail to turn out good ^^^^ """■« favor, and I think is the best way
bread, because they work it like wheat flour. *" make Rye Bread.
Eye flour is a weak flour, and has not the 932.— SOUE DOUGH TO START FROM
strength of wheat flour; it should be treated YEAST-RAISED DOUGH,
cooler, given less proof, and requires a stronger Take three pounds of yeast raised rye dough;
heat m baking. dissolve it in one quart of water, add some rye
A rye sponge should be taken young; that is, flour and make a slack sponge. Let this stand
as soon as it flattens it is ready, when it throws till the next day, and use it for the first batch
off gas and breaks. The dough should be given of rye bread dough, with some compressed
only time to come up till it shows life; then it yeast.
should be scaled, molded, and given only about Every day Tceep a piece of the rye dough
half the proof that is given to wheat breads. 6ocfc to use for the next day's 'batch.
If a rye dough is worked over several times, From this sour dough the German Rye
like the wheat flour dough, or gets too old be- Breads may be made; or it may be used added
fore molding, the bread, when baked, is dry to a broken up wheat flour sponge, like ex-
and tasteless, and the loaves crack during bak- plained in No. 930.
ing and fall in the oven. 933.— EYE BEEAD, STRAIGHT DOUGH.
Eye Bread made from flours which contain Take two-thirds of rye flour and one-third of
parts of wheat flour, of course, stand more wheat flour, two gallons of water, two pounds
proof. of sour dough, one and one-half ounces of
Many bakers prick the Eye Bread before yeast, six ounces of salt, and some caraway
putting in the oven, with a piece of wood like seed.
a pencil; others punch a hole in the centre with Dissolve yeast and sour dough in the water,
the finger; this is to prevent blistering in the add salt and seeds and make a firm dough (rye
quick heat, and also to prevent bursting out on dough always softens and loses some of its